ВОДОРАСТВОРИМЫЕ ПОРОШКИ И ТАБЛЕТКИ

Изобретение может быть использовано в фармацевтике и пищевой промышленности при изготовлении растворимых или диспергируемых в воде порошков или таблеток на углеводной основе. Углеводная матрица состоит, по крайней мере, на 90% из углевода, например крахмала или сахара. Порошок или таблетку со скрытой пористостью обрабатывают газом так, чтобы содержащийся в порах газ усиливал растворение или диспергирование при контакте с водой. Газом является азот, диоксид углерода, воздух, кислород, гелий, водород, аргон, неон, метан, этан, криптон, хлор, хлорфторуглерод или их смесь. Газ вводят преимущественно под давлением при температуре выше Tg углевода. Порошок или таблетка может дополнительно содержать белок, гидроколлоид или жир и не образует пену при растворении или диспергировании. 5 н. 30 з.п. ф-лы, 1 ил., 2 табл.

КОНДИТЕРСКИЕ ИЗДЕЛИЯ, СОДЕРЖАЩИЕ СТРУКТУРИРУЮЩИЕ ДОБАВКИ

Изобретение относится к кондитерскому изделию, содержащему полидекстрозу и по меньшей мере две структурирующие добавки. Предложено кондитерское изделие, содержащее полидекстрозу, при этом оно дополнительно содержит: a) 5-12 вес.% желатина, b) 0,01-0,35 вес.% ксантановой камеди, камеди бобов рожкового дерева или смеси обоих веществ, и полидекстроза присутствует в количестве от 60 до 90 вес.% в расчете на вес сухого вещества. Предложен способ получения кондитерского изделия, включающий следующие стадии: a) смешивания полидекстрозы и i) желатина и ii) ксантановой камеди и/или камеди бобов рожкового дерева, b) приготовления смеси, c) размещения приготовленной смеси в желаемых формах. Также предложена сухая смесь, содержащая полидекстрозу и a) 5-12 вес.% желатина, b) 0,01-0,35 вес.% ксантановой камеди, камеди бобов рожкового дерева или смеси обоих веществ, и полидекстроза присутствует в количестве от 60 до 90 вес.% в расчете на вес сухого вещества. Изобретение позволяет получить кондитерское ...

РЕКОМБИНАНТНОЕ ПОЛУЧЕНИЕ СТЕВИОЛ-ГЛИКОЗИДОВ

Изобретение относится к области области биотехнологии. Описана группа изобретений, включающая способ получения соединения стевиол–гликозида или композиции стевиол–гликозидов, соединение ребаудиозида Z2, подсластитель, содержащий вышеуказанное соединение ребаудиозид Z2, и применение подсластителя в пищевом продукте. В одном из вариантов реализации ребаудиозид Z2 имеет структуру, представленную формулой:.Изобретение расширяет арсенал средств стевиол–гликозидов и способов их получения для использования в пищевой промышленности. 4 н. и 8 з.п. ф-лы, 2 табл., 4 пр., 14 ил.

СПОСОБ ПРОМЫШЛЕННОГО ИЗГОТОВЛЕНИЯ КОНФЕТ НА ОСНОВЕ МАССЫ НУГИ

Изобретение относится к пищевой промышленности и касается способа производства сбивных кондитерских изделий, а именно сбивных конфет на основе массы нуги. Предложен способ промышленного изготовления конфет на основе массы нуги с контрастным мраморным рисунком с волнообразными переливами, включающий приготовление сахаропаточного сиропа, его уваривание, одновременное сбивание сахаропаточного сиропа совместно с яичным белком, разведенным водой, смешивание сбитой массы с жиролецитиновой смесью, сахарной пудрой, сухими молочными продуктами, ароматизатором, приготовление конфетной массы, последующее формование пласта из конфетной массы, охлаждение, резку пласта на отдельные корпусы, завертку корпусов в этикетку, упаковку в потребительскую и транспортную тару, при этом в конфетную массу с температурой 85-95°С перед ее подачей на формование пласта с помощью распределителя-дозатора, оснащенного валом с силиконовыми направляющими, путем регулирования скорости вращения вала дозатора дополнительно ...

СПОСОБ ПОЛУЧЕНИЯ ПРОДУКТА В ВИДЕ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ, СОДЕРЖАЩЕЙ АЦИКЛИЧЕСКИЙ КАРБОКСАМИД С КОНТРОЛИРУЕМЫМ ВЫСВОБОЖДЕНИЕМ (ВАРИАНТЫ), И ЖЕВАТЕЛЬНАЯ РЕЗИНКА, ПОЛУЧЕННАЯ ЭТИМ СПОСОБОМ

Описан способ получения жевательной резинки, который также включает введение в состав полученной жевательной резинки ациклического карбоксамида с умеренным высвобождением. В одном воплощении ациклический карбоксамид изготовляют в виде состава с умеренным высвобождением и из него формуют частицы. Указанный ациклический карбоксамид с умеренным высвобождением предпочтительно получают, осуществляя физическую модификацию свойств ациклического карбоксамида в процессах нанесения покрытия и сушки. Будучи включенными в состав жевательной резинки, эти частицы способны увеличить срок хранения определенного корригента и/или при жевании этой резинки вызвать его умеренное высвобождение. 4 с. и 15 з.п. ф-лы, 7 табл.

СОГРЕВАЮЩИЕ КОМПОЗИЦИИ И СИСТЕМЫ ИХ ДОСТАВКИ

Группа изобретений относится к композициям, обеспечивающим контролируемое высвобождение согревающего агента в области рецепторов полости рта потребителя. Пищевой продукт, являющийся первым объектом изобретения, содержит ароматизирующий агент, носитель и оральную согревающую композицию, содержащую согревающий агент и гидратированный пищевой полимер, содержащий пектин в количестве от около 0,2% до около 0,4% от веса указанного пищевого продукта. Полимер образует сплошную гомогенную смесь с указанным согревающим агентом. Вторым объектом изобретения является композиция пастилки, включающая аморфную стеклообразную полимерную матрицу, содержащую пектин в количестве от около 0,2% до около 0,4% от веса указанной композиции, содержащей диспергированный в ней согревающий агент. Третьим объектом изобретения является композиция жевательной резинки, включающая ароматизирующий агент, жевательную основу и оральную согревающую композицию, содержащую согревающий агент и гидратированный пищевой полимер.

СПОСОБ ПРОИЗВОДСТВА ЖЕВАТЕЛЬНОЙ РЕЗИНКИ С ФИЗИОЛОГИЧЕСКИМИ ОХЛАЖДАЮЩИМИ АГЕНТАМИ (ВАРИАНТЫ), ЖЕВАТЕЛЬНАЯ РЕЗИНКА ПО ЭТОМУ СПОСОБУ, КОМПОЗИЦИЯ ОХЛАЖДАЮЩЕГО АРОМАТИЗИРУЮЩЕГО ВЕЩЕСТВА, ЖЕВАТЕЛЬНАЯ РЕЗИНКА, ВКЛЮЧАЮЩАЯ ЭТУ КОМПОЗИЦИЮ, ПОКРЫТАЯ ЖЕВАТЕЛЬНАЯ РЕЗИНКА (ВАРИАНТЫ), СПОСОБ УСИЛЕНИЯ ВКУСОВОГО ВОЗДЕЙСТВИЯ ПОКРЫТОЙ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ, СПОСОБ ПОКРЫТИЯ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ, КОМПОЗИЦИЯ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ

Способ производства жевательной резинки, а также жевательная резинка, полученная таким образом, включающая физиологический охлаждающий агент, такой как ациклический карбоксамид, или комбинации физиологических охлаждающих агентов в количестве 0,001-0,1 мас.%. В другом варианте комбинацию физиологических охлаждающих агентов изготавливают в виде структуры модифицированного высвобождения. Комбинацию модифицированного высвобождения охлаждающих агентов предпочтительно получают путем физического модифицирования свойств комбинации охлаждающих агентов за счет покрытия и высушивания. Будучи введенными в жевательную резинку, эти частицы способствуют повышению стабильности при хранении ароматизатора и/или обеспечивают модифицированное высвобождение в процессе жевания жевательной резинки. В другом варианте физиологический охлаждающий агент присутствует с ментолом и ментоном. В другом варианте покрытая жевательная резинка содержит покрытие, которое включает физиологический охлаждающий агент в количестве ...

КОМПОЗИЦИИ И СПОСОБЫ УЛУЧШЕНИЯ СОСТОЯНИЯ СОСУДИСТОЙ СИСТЕМЫ

Изобретение относится к композициям для поддержания сердечно-сосудистой системы и/или сосудов в здоровом состоянии, содержащим эффективное количество мономера и/или олигомера процианидина какао и эффективное количество холестеринснижающего реагента на основе стерина и/или станола, и к способам поддержания сосудистой системы в здоровом состоянии, включая лечение и профилактику атеросклероза и сердечно-сосудистого заболевания. Технический результат: усиленное воздействие на состояние сосудистой системы млекопитающего, в частности человека, по сравнению с ранее известными композициями при лечении и профилактике атеросклероза и сердечно-сосудистого заболевания. 12 н. и 26 з.п. ф-лы, 7 табл., 8 ил.

РЕБАУДИОЗИД Е И ПИЩЕВЫЕ ПРОДУКТЫ, ПОДСЛАЩЕННЫЕ РЕБАУДИОЗИДОМ Е

Настоящее изобретение относится к потребляемым внутрь продуктам, содержащим ребаудиозид Е. При этом ребаудиозид Е является единственным подсластителем, который присутствует в продукте в концентрации от около 5 м.д. до около 100 м.д. Предложен также способ получения таких потребляемых внутрь продуктов, а также способ усиления сладости потребляемого внутрь продукта за счет добавления очищенного ребаудиозида Е. 3 н. и 7 з.п. ф-лы, 1 ил., 5 табл., 1 пр.

Начинка маковая для кондитерских изделий

Изобретение относится к пищевой промышленности и может быть использовано в качестве состава для приготовления начинки при производстве мучных кондитерских изделий. Начинка маковая для кондитерских изделий включает мак, сахар-песок, мед натуральный, смесь из протертых вяленых бананов и инжира, взятых в соотношении 2:1, водный концентрат из семян льна, лимонную цедру при следующем соотношении исходных компонентов в смеси (масс. %): мак 48-55, сахар-песок 7-10, мед натуральный 8-11, смесь вяленых бананов и инжира 20-24, водный концентрат из семян льна 5-7, лимонная цедра 2-3. При этом водный концентрат семян льна получают путем смешивания семян с горячей водой температурой 95°C в соотношении 1:30, выдержки в течение 15 мин с периодическим перемешиванием с последующим процеживанием. Предлагаемая маковая начинка обладает улучшенными органолептическими и структурно-механическими показателями и повышает пищевую и биологическую ценность изделия. 1 з.п. ф-лы, 2 табл., 3 пр.

СПОСОБ ПРОИЗВОДСТВА КОНДИТЕРСКОГО ИЗДЕЛИЯ С НАЧИНКОЙ И КОНДИТЕРСКОЕ ИЗДЕЛИЕ С НАЧИНКОЙ

Группа изобретений относится к пищевым продуктам, а именно к композиционным кондитерским изделиям, характеризующимся наполненным составом, к способам формования данных продуктов. Предложен способ производства кондитерского изделия с начинкой в виде конфеты, осуществляющийся при выполнении следующих этапов: приготовления сахарно-паточного сиропа для оболочки упомянутого кондитерского изделия с последующим охлаждением, добавлением патоки, желатина, ароматизаторов и красителей до получения однородной массы для оболочки, а также насыщением полученной массы для оболочки воздухом до значения по плотности 0,2-0,25 кг/литр; одновременного приготовления сахарно-паточного сиропа для начинки с последующим охлаждением, добавлением ароматизаторов и красителей до получения по меньшей мере одной однородной массы для начинки; формирования и порционной отсадки конфеты из двух полученных масс для оболочки и начинки, посредством депозитора по меньшей мере с двойным регулируемым соплом, и последующей склейкой ...

СПОСОБ ПРОИЗВОДСТВА ЗАВАРНОГО КРЕМА

Изобретение относится к пищевой промышленности, а именно к кондитерскому производству и общественному питанию, и может быть использовано для приготовления заварного крема, предназначенного для производства мучных кондитерских изделий. Предложен способ производства заварного крема, который включает нагревание молока питьевого с сахаром до полного растворения сахара, одновременное взбивание меланжа с мукой овсяной и мукой пшеничной, введение яично-мучной смеси в молочно-сахарную смесь и уваривание до достижения температуры 82-84°С, охлаждение заваренной массы до температуры 20-22°С и смешивание ее с предварительно взбитым маслом сливочным и клюквой протертой, при этом крем готовят при следующем выборе соотношения рецептурных компонентов, кг на 1000 кг готовой массы: мука овсяная 30-40; мука пшеничная высшего сорта 30-40; меланж 80-90; сахар 160-180; молоко питьевое 260-280; клюква протертая 150-250; масло сливочное - остальное. Изобретение позволяет получить сбалансированный по составу продукт ...

КОМПОЗИЦИИ ДЛЯ УДАЛЕНИЯ ПЯТЕН С ЗУБНЫХ ПОВЕРХНОСТЕЙ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ И ПРИМЕНЕНИЯ

... 1. Композиция для удаления пятен с поверхности зубов, содержащая эффективное для удаления пятен количество, по меньшей мере двух активных ингредиентов, выбранных из пероксидного соединения, полифосфата и анионного поверхностно-активного вещества, причем указанная композиция дополнительно содержит орально приемлемый носитель. 2. Композиция по п.1, в которой пероксидное соединение выбрано из группы, состоящей из перекиси мочевины, перекиси водорода, перекиси кальция, перекиси натрия, перекиси стронция, перекиси цинка, перекиси магния и их смесей. 3. Композиция по п.1, в которой полифосфат выбран из группы, состоящей из триполифосфатов, тетраполифосфатов, пирофосфатов, гексаметафосфатов и их смесей. 4. Композиция по п.3, в которой полифосфат выбран из группы, состоящей из водорастворимых полифосфатов щелочных металлов. 5. Композиция по п.4, в которой полифосфат выбран из группы, состоящей из триполифосфата натрия, триполифосфата калия, триполифосфата калия-натрия, гексаметафосфата натрия, ...

КОМПОЗИЦИИ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ И КОНДИТЕРСКОГО ИЗДЕЛИЯ С ИНКАПСУЛИРОВАННЫМИ КОМПОЗИЦИЯМИ СРЕДСТВА ДЛЯ УДАЛЕНИЯ ОКРАШИВАНИЯ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ И ПРИМЕНЕНИЯ

... 1. Композиция жевательной резинки, удаляющая окрашивание, включающая в себя центральную часть и необязательное покрытие, имеющее по меньшей мере один слой, причем по меньшей мере одна часть из указанной центральной части и покрытия содержит удаляющее окрашивание эффективное количество по меньшей мере одного инкапсулированного средства для удаления окрашивания, выбранного из группы, состоящей из анионных и неионных поверхностно-активных веществ, а указанное инкапсулированное средство для удаления окрашивания представлено таким образом, который обеспечивает высвобождение из композиции эффективного количества средства для удаления окрашивания. 2. Композиция жевательной резинки, удаляющая окрашивание, по п. 1, где инкапсулированное средство для удаления окрашивания включает в себя центральную часть, содержащую средство для удаления окрашивания, и материал носителя, в котором основа резинки малорастворима. 3. Композиция жевательной резинки, удаляющая окрашивание, по п. 2, где средство для удаления ...

ОТСАДОЧНЫЙ МЕШОК, ЗАГОТОВКА И СПОСОБ ЕГО ИЗГОТОВЛЕНИЯ

... 1. Одноразовый отсадочный мешок, содержащий контейнер из полимерной пленки, отличающийся тем, что отсадочный мешок по существу выполнен из тонкостенной полимерной трубки, при этом ориентированная наружу поверхность отсадочного мешка имеет шероховатую поверхностную структуру.2. Отсадочный мешок по п.1, отличающийся тем, что шероховатая поверхностная структура сформирована по меньшей мере одним из следующих приемов: добавлением к материалу, из которого изготовлена тонкостенная полимерная трубка, крупинок, зерен или чешуек; прокатыванием полимерной трубки через рельефные валки; нанесением лака с добавлением крупинок, зерен или чешуек на ориентированную наружу поверхность пленки.3. Отсадочный мешок по п.1 или 2, отличающийся тем, что ориентированная наружу поверхность полимерной пленки содержит повышающие трение составляющие.4. Отсадочный мешок по п.1 или 2, отличающийся тем, что тонкостенная полимерная трубка выполнена предпочтительно из полиолефинового пластика.5. Отсадочный мешок по п.1 ...

КОНДИТЕРСКИЕ ПРОДУКТЫ, СОДЕРЖАЩИЕ СМЕСЬ ФИЗИОЛОГИЧЕСКИХ ОХЛАЖДАЮЩИХ АГЕНТОВ

... 1. Кондитерский продукт, содержащий ментилглутарат, а также один или более физиологических охлаждающих агентов, выбранных из группы, включающей l-изопулегол, п-ментан-3,8-диол, и их смеси.2. Кондитерский продукт по п.1, отличающийся тем, что содержит также l-ментол.3. Кондитерский продукт по п.2, отличающийся тем, что включает указанные физиологические охлаждающие агенты ментилглутарат, l-изопулегол, а также п-ментан-3,8-диол.4. Кондитерский продукт по п.1, отличающийся тем, что указанные охлаждающие агенты обработаны с помощью процесса инкапсулированияпутем распылительной сушки или путем нанесения покрытия в псевдоожиженном слое.5. Кондитерский продукт по п.2, отличающийся тем, что указанные охлаждающие агенты обработаны с помощью процесса инкапсулированияпутем распылительной сушки или путем нанесения покрытия в псевдоожиженном слое.6. Кондитерский продукт по п.1, отличающийся тем, что указанные охлаждающие агенты обработаны посредством их захвата в процессе экструзии.7. Кондитерский продукт ...

КОМПОЗИЦИИ, СОЗДАЮЩИЕ ОЩУЩЕНИЕ, И СИСТЕМА ИХ ДОСТАВКИ

... 1. Оральная композиция, содержащая: a) вещество, вызывающее ощущение; и b) гидратированный пищевой полимер, который образует сплошную матрицу с указанным веществом, вызывающим ощущение. 2. Оральная композиция по п.1, в которой указанное вещество, вызывающее ощущение, выбрано из группы, состоящей из физиологических охлаждающих средств, средств, вызывающих ощущение покалывания, и их сочетаний. 3. Оральная композиция по п.1, в которой указанный пищевой полимер выбран из группы, состоящей из альгинатов, природных и синтетических смол, целлюлоз, каррагенанов и их сочетаний. 4. Оральная композиция по п.1, в которой количество указанного пищевого полимера составляет от около 1 до около 10% от веса указанной композиции. 5. Оральная композиция по п.1, в которой указанный пищевой полимер включает пектин. 6. Оральная композиция по п.5, в которой количество указанного пектина составляет от около 0,05 до около 10% от веса указанной композиции. 7. Оральная композиция по п.1, в которой молекулярная масса ...

СОДЕРЖАЩИЕ 1,3-ПРОПАНДИОЛ ПИЩЕВЫЕ И ПИТЬЕВЫЕ ПРОДУКТЫ И СПОСОБЫ МОДИФИКАЦИИ ВЫСВОБОЖДЕНИЯ ВКУСОВОГО ВЕЩЕСТВА С ПРИМЕНЕНИЕМ 1,3-ПРОПАНДИОЛА

... 1. Способ модификации высвобождения вкусового вещества в продукте питания или напитке, включающий получение продукта питания или напитка, содержащего 1,3-пропандиол в количестве, эффективном для обеспечения соотношения 1,3-пропандиола к придающему вкус соединению в продукте питания или напитке от приблизительно 0,005:100 до приблизительно 15:100, для модификации высвобождения придающего вкус соединения из продукта питания или напитка.2. Способ по п. 1, при котором модификация высвобождения придающего вкус соединения представляет собой подавление высвобождения придающего вкус соединения по меньшей мере на 10 %, как определено PTR-MS, по сравнению с другим идентичным продуктом питания или напитком, содержащим пропиленгликоль вместо 1,3-пропандиола в том же соотношении к придающему вкус соединению, и где процент подавления рассчитывается по формуле I:,где I представляет собой высоту пика, Z представляет собой 1,3-пропандиол и PG представляет собой пропиленгликоль.3. Способ по любому из пп.

Способ получения кондитерского изделия типа "мягкой" карамели

Изобретение относится к пищевой промышленности. Предложен способ получения кондитерского изделия типа «мягкой» карамели, предусматривающий уваривание смеси из сахара, патоки, антиоксидантного премикса «Лавитол-М», кленового сиропа и жира. Введение в смесь измельченных до порошкообразного состояния ягод винограда Амурского, ягод лимонника и ягод боярышника обыкновенного. Полученную однородную карамельную массу охлаждают, вытягивают и выстаивают с получением карамельной массы. Изобретение позволяет повысить качество кондитерского изделия типа «мягкой» карамели за счет улучшения химического состава, вкусовых характеристик, снижения энергетической ценности, обогащения минеральными веществами. 1 табл., 3 пр.

Состав для изготовления драже

Изобретение относится к пищевой промышленности, в частности к кондитерской, и может быть использовано при производстве сахарного драже. Состав для изготовления драже содержит следующее соотношение компонентов, г на одно драже массой 0,4 г: экстракт гинкго - 0,05-0,2; в качестве функционального ингредиента смесь теанина и СО2-шрота кофе в соотношении 5:1 – 0,05-0,1; смесь янтарной и аскорбиновой кислот - 0,01-0,05; эфирное масло эльсгольции - 0,0005-0,002; патоку - 0,01-0,05; муку пшеничную - 0,001-0,01; сахар-песок - остальное. При этом янтарная кислота взята в соотношении с аскорбиновой кислотой 1:5. Изобретение позволяет повысить биологическую и профилактическую ценности, оказывающие влияние на улучшение когнитивной функции человека, в т.ч. мыслительной способности, сообразительности, а также улучшить органолептические показатели изделия. 1 з.п. ф-лы, 1 табл.

ПИЩЕВОЙ ПРОДУКТ ЗАКУСОЧНОГО ТИПА

СОДЕРЖАЩИЕ СОЛЬ КАЛЬЦИЯ ПИЩЕВЫЕ ПРОДУКТЫ

КОНДИТЕРСКОЕ ИЗДЕЛИЕ И СПОСОБ ЕГО ИЗГОТОВЛЕНИЯ (ВАРИАНТЫ)

... 1. Кондитерское изделие, содержащее сердцевину кондитерского изделия, покрытую кондитерской оболочкой, полученной из быстро кристаллизующегося сахарида, загустителя и пленкообразователя.2. Кондитерское изделие по п.1, в котором быстро кристаллизующимся реагентом является эритрит.3. Кондитерское изделие по п.1 или 2, в котором загустителем является инулин.4. Кондитерское изделие по п.3, в котором пленкообразователем является камедь талха.5. Кондитерское изделие по п.2, в котором количество эритрита в оболочке составляет примерно 65-95 мас.% сухого вещества.6. Кондитерское изделие по п.3, в котором количество инулина в оболочке составляет примерно 3-13 мас.% сухого вещества.7. Кондитерское изделие по п.4, в котором количество камеди талха в оболочке составляет примерно 6-15 мас.% сухого вещества.8. Кондитерское изделие по п.2, в котором количество эритрита в оболочке составляет примерно 70-90 мас.% сухого вещества.9. Кондитерское изделие по п.3, в котором количество инулина в оболочке составляет ...

КОНДИТЕРСКОЕ ИЗДЕЛИЕ И СПОСОБ ЕГО ИЗГОТОВЛЕНИЯ

... 1. Кондитерское изделие, содержащее:a. 5-95 масс.% полифенол-желатинового комплекса, содержащего до 60 масс.% воды в расчете на твердые полифенол и желатин, при массовом соотношении полифенола и желатина от 0.2:1 до 0.8:1; иb. 10-95 масс.% подходящего наполнителя;причем кондитерское изделие полностью рассасывается во время жевания при температуре и влажности в полости рта через 2-40 минут.2. Кондитерское изделие по п.1, в котором подходящий наполнитель выбирают из группы, состоящей из эритрита, маннита, гидроколлоидных камедей, модифицированного крахмала, пектина, инулина, протеина, солерастворимого протеина и их комбинаций.3. Кондитерское изделие по п.1, в котором протеин и солерастворимый протеин получают из молока или соевых бобов.4. Кондитерское изделие по п.1, которое полностью рассасывается во время жевания при температуре и влажности в полости рта через 2-10 минут.5. Кондитерское изделие по п.1, в котором полифенол-желатиновый комплекс получают смешением сухого желатина с полифенолом ...

МЯГКАЯ КОНФЕТА

СТАБИЛИЗАЦИЯ ЭМУЛЬСИЙ

... 1. Применение частиц какао в качестве эмульгирующей системы для стабилизации эмульсии вода-в-масле или масло-в-воде.2. Применение по п. 1, согласно которому частицы имеют средний размер от 1 до 50 мкм.3. Применение по любому из предшествующих пунктов, согласно которому эмульсия является эмульсией вода-в-масле.4. Применение по п. 1 или 2, согласно которому эмульсия предназначена для кондитерского изделия.5. Применение по п. 3, согласно которому эмульсия предназначена для кондитерского изделия.6. Кондитерское изделие, состоящее из эмульсии, содержащей от 0,1% до 10 масс.% частиц какао в качестве эмульгирующего агента в отсутствие синтетических либо искусственных эмульгаторов или структурирующих агентов.7. Кондитерское изделие по предшествующему пункту, в котором эмульсия является эмульсией вода-в-масле.8. Способ изготовления кондитерского изделия по любому из предшествующих пп. 6 или 7, включающий стадии:(a) смешивания ингредиентов водной фазы,(b) смешивания ингредиентов жировой фазы,(c) ...

КОМПОЗИЦИИ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ И КОНДИТЕРСКИХ НАПОЛНИТЕЛЕЙ С КОМПОЗИЦИЯМИ ИНКАПСУЛИРОВАННОГО АГЕНТА, УДАЛЯЮЩЕГО ПИГМЕНТНЫЕ ПЯТНА, И СПОСОБЫ ИХ ПОЛУЧЕНИЯ И ПРИМЕНЕНИЯ

... 1. Композиция жевательной резинки, удаляющая пигментные пятна, содержащая сердцевину и необязательную оболочку, имеющую по крайней мере один слой, при этом по крайней мере одна из указанных сердцевины и оболочки, содержит эффективно удаляющее пигментные пятна, количество по крайней мере одного агента, удаляющего пигментные пятна, выбранного из группы, состоящей из анионогенных и неионогенных сурфактантов, инкапсулированного внутри гидрофильного инкапсулирующего вещества, где указанный инкапсулированный агент, удаляющий пигментные пятна, присутствует таким образом, что эффективное количество агента, удаляющего пигментные пятна, способно высвобождаться из композиции. 2. Композиция жевательной резинки, удаляющая пигментные пятна, по п.1, в которой инкапсулирующее вещество выбирают из группы, состоящей из углеводов, сахаров, спиртов, полученных из сахаров, производных целлюлозы, белков, белка пшеницы, водорастворимых полимеров и их смесей. 3. Композиция жевательной резинки, удаляющая пигментные ...

ИММУНОМОДУЛИРУЮЩЕЕ СРЕДСТВО, ПРОТИВОРАКОВОЕ СРЕДСТВО И ЗДОРОВАЯ ПИЩА, СОДЕРЖАЩАЯ ПРОИЗВОДНЫЕ МОНОАЦЕТИЛДИАЦИЛГЛИЦЕРИНА

... 1. Иммуномолулирующее средство, содержащее в качестве эффективного ингредиента производные моноацетилдиацилглицерина, представленные формулой 1, приведенной ниже: где R1/R2 является 9-октадеценоил(олеоил)/(гексадеканоил(пальмитоил), гексадеканоил(пальмитоил)/(9-октадеценоил(олеоил), гексадеканоил(пальмитоил)/9,12-октадекадиеноил(линолеоил), гексадеканоил(пальмитоил)/9,12,15-октадекатриеноил(линоленоил) или гексадеканоил(пальмитоил)/5,8,11,14-эйкозатетраеноил(арахидоноил). 2. Иммуномолулирующее средство по п.1, в котором производные моноацетилдиацилглицерина, представленные формулой 1, являются моноацетилдиацилглицерином, представленным формулой 2, приведенной ниже: 3. Иммуномодулирующее средство по п.1, в котором производные моноацетилдиацилглицерина стимулируют в Т-клетках секрецию цитокинов, выбранных из группы, включающей IL-2, IL-4 и IL-5. 4. Иммуномодулирующее средство по п.1, в котором производные моноацетилдиацилглицерина подавляют повреждение клеток, возникающее в результате аутоиммунной ...

Verwendung von Hydrokolloiden für die Formulierung und Herstellung von Konfektprodukten mit niedrigem Fettgehalt und niedriger Wasseraktivität und Verfahren.

Verwendung von Cubebol als Aromastoff

HERSTELLUNG VON GELEEBONBONS AUS STÄRKE

Chewable or suckable composition for use in dieting and rapidly suppressing feelings of hunger, contains a fatty acid or derivative, e.g. myristic acid

A chewable or suckable composition for appetite reduction, repletion or wt. reduction contains a fatty acid or derivative.

VERWENDUNG VON DOPPELSCHICHT BILDENDEN EMULGATOREN IN NAHRUNGSMITTELZUSAMMENSETZUNGEN, DIE SALZE ZWEIWERTIGER METALLE ENTHALTEN

Verwendung von Cubebol als Aromastoff

Confectionery product containing active ingredients

Chewing gum

JELLY CONFECTIONERY PRODUCT

Method of inhibiting sweetness

The sweetness of an ingestible product containing a sweetening sugar or sugar alcohol in large quantities can be reduced by incorporating therein a sweetness-reducing amount of at least one compound of the general formula: (I) in which m represents 0 or 1, and when m represents 0, n represents 1, 2 or 3, and p represents 1, 2, 3 or 4, and when m represents 1, n represents 1 or 2 and p represents 0, 1, 2, 3 or 4; the substituents R, which may be the same or different, each represent a lower alkoxy group, e.g. with 1 to 5 carbon atoms, phenoxy group or a lower alkyl or trifluoromethyl group; and/or two substituents R together represent an aliphatic chain linked to the phenyl ring at two positions, either directly or via an oxa-group, e.g. an alkylenedioxy, alkenylenedioxy, alkylenoxy or alkenylenoxy group; and/or one substituent R represents a hydroxy group while at least one other substituent R represents an alkoxy group; and X+ represents a physiologically acceptable cation.

Compressed chewable tablet and method for forming same

An improved compressed soft chewable tablet is provided, which may contain an antacid or other active ingredient, has good flexibility, is breakage resistant and disintegrates immediately upon chewing. The tablet of the invention is formed of particles of a recrystallized fatty material, such as chocolate, a bulking material such as sugar or an active ingredient, such as an antacid, bound up in the particles of recrystallized fatty material, and a direct compaction vehicle which binds the particles of recrystallized fatty material and bulking material, under compression, into a chewable tablet.

Humectants for cosmetics, ointments, food, cellulosic materials and other articles

The moisture retaining characteristic of cosmetics, dentifrices, hair preparations and ointments is increased by incorporating in such products a humectant which is a water-soluble hygroscopic salt of 2-pyrrolidone-5-carboxylic acid 2 - pyrrolidine - 4 - methyl - 5 - carboxylic acid, 1 - methyl - 2 - pyrrolidone - 5 - carboxylic acid, N - acetyl - glycine, N - acetyl - alanine or N - acetyl - 2 - amino - n - butyric acid, the amount of the humectant being at least 2% by weight of the total weight of the cosmetic or ointment and the humectant. The salts are hydroscopic to the extent that the pure dry salts exhibit an increase of at least 30% by weight by absorption of moisture from the atmosphere when exposed at room temperature to air at 60% relative humidity. Suitable salts are the sodium, potassium, ammonium and alkanolamine salts and mixtures thereof. Examples illustrate the incorporation of the humectants in a skin lotion, cream, cosmetic stick, suntan lotion and ointment base. Other ...

Confectionery composition

A confectionery product comprising: a first portion comprising a fruit and/or nut composition and a binder; a second portion comprising a ganache; and a third portion comprising a chocolate composition. The composition has an indulgent taste while having similar nutritional values to snack bars associated with healthy living.

Food products

SWEETMEAT

Flavouring agent and methods for preparing and using same

Supported Nicotine Composition

A premix composition comprising 20-60% calcium silicate and 10-60% nicotine or an equivalent amount of nicotine salt. A method for preparing the premix comprising mixing 20-60% calcium silicate and 10-60% nicotine or an equivalent amount of nicotine salt is also included. The composition may be for use in a tobacco replacement product or for stabilisation of nicotine and may be used orally, preferably as a tablet, lozenge, pill, capsule, chewing gum, troche or pouch, as a patch or as a heat-not-burn composition. The nicotine or nicotine salt may be selected from or formed from synthetic nicotine or nicotine extracted from tobacco. The ratio of nicotine to calcium silicate may be from 5%:95% to 75%:25%. The composition may comprise an acid, ethanol, carbon dioxide or glycerol. The acid may be pyruvic, benzoic, levulinic, citric, gluconic, glucuronic, ribonic, arabinonic or galactonic acid, preferably a hydroxy acid and most preferably citric or gluconic acid. The composition may comprise ...

USE FROM CHEWING RUBBER COMPOSITIONS TO THE DISTANCE OF DISCOLORATIONS

BRAUSEKONFEKTRIEGEL

PROCEDURE FOR THE PRODUCTION OF A FLAVOUR PRODUCT

PROCEDURE FOR THE EXTRACTION OF POLYPHENOLI ANTIOXIDANTIEN FROM PUR-IN-CONTAINING PLANTS

ENRICHED SWEET COMMODITY AND THEIR MANUFACTURE METHOD

MORE HARZVERKAPSELTER INTENSIVSÜSSTOFF

ANTIMICROBIAL TASTE COMPOSITION

CALORIE-POOR BOLT

BOUNDARY SURFACE STABILIZATION OF PRODUCTS WITH TWO OR MORE PHASES WITH A POLYSACCHARID PROTEIN COMPLEX

CHEWING RUBBER WITH ENCASED MARK-REMOVING MIXTURES AND METHODS FOR THE PRODUCTION AND USE OF SELBIGER

PERFUME COMPOSITIONS FOR DEODORIZING OF TOBACCO, TOBACCO-DEODORIZING MEANS AND CIGARETTE AND TOBACCO PACKINGS WITH SMALL ONE NEBENRAUCHGERUCH

SWEET GOODS, THE ONE MIXTURE OF PHYSIOLOGICAL COOLING AGENTS CONTAINING

A-TOTALLY ENCLOSED CRYSTALLINE LACTIC ACID

PHYSIOLOGICALLY ACTIVE MEANS CONTAINING VICINALE DITHIOGLYKOLE AS WELL AS THEIR USE IN DIFFERENT ECONOMIC SECTORS

SEALS EDIBLE ONE FOIL STRIP PACKAGES AND PROCEDURES FOR YOUR PRODUCTION AND USE

SWEET GOODS PRODUCT

SWEET GOODS PRODUCT

FOOD IN STAFF FORM OUT GUARGUMMI.

ÖLHALTIGE MATRIX MATERIALS IN EDIBLE PROTEIN COMPOSITIONS

ACTIVE SUBSTANCE ABSTENTION TASTE-MODIFIED HARD ONES KONFEKTPRODUKTE

ENRICHED SUSSWARENABGABESYSTEME AS WELL AS PROCEDURES FOR YOUR PRODUCTION

FOOD CONTAINING A WITH MOISTENING OF A MASS OF GROUPS OF CELEBRATIONS MASS ON BASIS OF CHOCOLATE OR SUCH A THING

IN WATER DISPERSE-CASH COMPOSITIONS, THE ONE NATURAL HYDROPHOBES PIGMENT CONTAINING, PROCEDURE FOR YOUR PRODUCTION AND YOUR USE

IN WATER DISPERSE-CASH COMPOSITIONS, A NATURAL, THE HYDROPHILIC PIGMENT CONTAINING, PROCEDURE FOR YOUR PRODUCTION AND YOUR USE

ACTIVE SUBSTANCE ABSTENTION TASTE-MODIFIED HARD ONES KONFEKTPRODUKTE

(1 ' R, 2 ' S, 5 ' R) - a 3-L-MENTHOXYPROPAN-1-OL, WHICH PRODUCES a REFRESHING FEELING

Solid sweetener compositions, liquid sweetener compositions and utilization thereof

COMPOUNDS HAVING A PHYSIOLOGICAL ACTION ON THE NERVOUS SYSTEM

Confectionery food products sweetened with n-Ýn-(3,3-dimethylbutyl)-1-alpha-aspartyl¨-l-phenylalanine methyl ester

Dulce de leche-flavoured fat-based confection, method for making the same and confectionary candies making use of the same

A dulce-de-leche flavoured fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavour and suitable for use in candy-shelling is provided. A method of making such a dulce-de-leche flavoured fat-based confection is also disclosed.

Compositions providing a sensation substantially similar to that provided by menthol

Protein isolate compositions and uses thereof

Compositions and process for delivering an additive

Chewing gum containing physiological cooling agents

Confection with gelatin complex

A confectionary product, comprising a polyphenol-gelatin complex containing water, having a polyphenol to gelatin weight ratio of 0.2:1 to 0.8:1; and a sitable bulking agent such as erythritol, mannitol, hydrocolloid gums, modified starch, pectin, inulin, milk protein, milk protein salt, and combinations thereof; wherein the confection disintegrates during chewing under mouth conditions in 2 to 40 minutes.

Refreshing compositions

Taste modified hard confectionery compositions containing functional ingredients

Effervescent candy bar

Confectionery compositions

Alcohol-containing candy product

The invention relates to a candy product in the sense of hard or soft caramels made of a novel candy product material, comprising at least two components (a) and (b) which can have at least one boundary surface between each other in the candy product and can thus form an alternating structure of (a) / (b) / (a), etc. in the candy product and which contain alcohol or an alcoholic liquid in the candy product material. The alcohol or the alcoholic liquid is provided in the component (b) in a bonded manner in a support matrix and is distributed substantially homogeneously in the entire solid candy product material. The invention further relates to a method for producing such candy products.

Confectionery products providing an increased hydration sensation

A confectionary product (such as a chewing gum or candy) contains an effective mouthwatering amount of erythritol in a form of granules including coarse granules or a combination of fine and coarse granules. Further a confectionary product incorporates an effective mouthwatering amount of erythritol contained in a filled bead or in combination with a food-grade acid.

Compositions providing a sensation substantially similar to that provided by menthol

Menthyl ester containing cooling compositions

Taste modified hard confectionery compositions containing functional ingredients

Use of alpha-keto enamine derivatives as ingredients

Process of modifying texture of food products with an immobilized plasticizer

Water dispersible compositions containing natural hydrophobic pigment, method of preparing same and their use

Sucralose-containing composition and eatable product comprising the same

Paint set confectionery

Composition having therapeutic and/or nutritionally active substituent

BREATH FRESHENING AND ORAL CLEANSING PRODUCT USING GERANIOL

Oral products containing geraniol for oral cleansing, breath freshening and anti-microbial benefits. The oral products of this invention are chewing gums, confections, mouthwashes, mouth sprays and edible thin film products. In effective amounts, geraniol is delivered in an oral product for convenient oral cleansing and breath freshening benefits.

FONDANT AND FOOD BARS PRODUCED THEREFROM

FONDANT FOR FOOD BARS An intermediate moisture, polyhydric alcoholfree, cooked fondant to be used in the production of food bars. This cooked fondant can be used in the production of different types of food bars, by mixing the fondant with various dry ingredients, including dry grains, nuts, and fruits. The soft, chewy food bars are processed without the use of polyhydric alcohols, by adding free water and sucrose to the fondant prior to cooking. This added free water is available to migrate from the cooked fondant to the dry ingredients after the food bars are produced, and this results in a smaller amount of sugar crystallization and a soft, chewy bar.

SUBSTITUTED P-MENTHANES

Chocolate composition

A chocolate composition and a process for the manufacture of a chocolate composition. The chocolate composition comprises cocoa butter substitute/cocoa butter equivalent in combination with whey. In particular, the composition comprises 40-70 wt % sweetener, 25-30 wt % cocoa butter substitute (CBS) and/or cocoa butter equivalent (CBE), 4-10 wt % non-fat cocoa solids, milk solids and from 0-2 wt % cocoa butter, wherein at least 80 wt % of the milk solids are constituted by whey.

Novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids and their uses as cooling compounds

The present invention relates to novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids represented by Formula I: wherein n is an integer of 1 or 2; R 1 , R 2 , R 3 , and R 4 are each independently selected from the group consisting of hydrogen and methyl; X is selected from the group consisting of oxygen and nitrogen; and R 5 is hydrogen or a C 1 -C 7 linear or branched acyclic hydrocarbon group, or R 5 together with X form a 3- to 8-membered heterocyclic hydrocarbon group, and their uses as cooling compounds.

Tingling and salivating compositions

A sensate composition comprises a salivating component, a tingling component and a flavor, the salivating component being formed of at least a mixture of citric, malic and succinic acid, or of their salts, and the tingling component being formed of an ingredient selected from the group consisting of Jambu oleoresin, spilanthol, any extract containing either or both, and their mixtures. The sensate composition allows the preparation of consumer products having improved salivating properties.

Confectionery product containing active ingredients

A nutritional product includes a shell and a core that is at least partially covered by the shell. The shell contains a fat-and-carbohydrate mixture. The core has a gel-like consistency. Based on a total weight of the core, the core includes: a) a protein component of 0.5 to 10 wt-%; b) a carbohydrate component of 65 to 82 wt-% in the form of a crystalline and a non-crystalline carbohydrate phase; and c) water from 10 to 30 wt-%.

Confectionery products containing erythritol

The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, and at least 95% w/w erythritol preferably at least 98% w/w erythritol, more preferably at least 99% w/w erythritol. The confectionery product is not containing a binding agent selected from the group consisting of gum Arabic, gelatine and mixtures thereof.

Breath freshening confectionery products and methods of making and using same

A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a tongue within the oral cavity. In preferred embodiments the first side is smooth, and may be domed shaped and generally fit the roof of the mouth. The abrasive surface may be provided by 1) a formed, uneven surface, 2) by including abrasive particles in the composition making up the second surface, or 3) a combination of a formed, uneven surface and abrasive particles. The confectionery product is preferably a hard confectionery, but may also be a chewing gum product. A preferred confectionery product comprises a second side with a width and a length, the smallest of which is at least 1.6 times the product thickness. Preferred pressed tablets are made from a compressible composition and have at least one abrasive surface suitable for cleaning the surface of a human tongue in an oral cavity and have a hardness of between about 18 Kp and about 35 Kp.

Low Calorie Composite Sweetener As Sugar Alternative And Methods For Producing The Same

The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many products. The low calorie composite sweetener is useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

Oral composition

In the conventional methods for suppressing dental caries using antibacterial agents, enzyme inhibitors or antibiotics, exocellular polysaccharides in oral biofilm prevent the permeation of antibacterial agents, enzyme inhibitors, antibiotics, or the like, and it is thus difficult to render intended suppressive effects on dental caries. Further, use of antibacterial agents or the like involves a high risk of resistant bacteria emergence, and thus it is not preferable. Thus, there remains a need for the development of a safer and more effective method for suppressing dental caries by regulating biofilm formation caused by dental caries causative bacteria instead of controlling the dental caries causative bacteria. A composition which regulates a quorum sensing according to the present invention can provide the inhibition of the tooth decay biofilm formation.

Toffee Gum Comprising Chocolate

The invention relates to toffee gum comprising a polymer system, and at least 1% by weight of chocolate, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising polyvinyl acetate, said polyvinyl acetate having a glass transition temperature (T g ) in the range of 0 to 60° C., and said chocolate constituting at the most 90% by weight of said toffee gum.

Food And Beverage Products Containing 1,3-Propanediol And Methods Of Suppressing Bitterness And Enhancing Sweetness In Food And Beverage Products Using 1,3-Propanediol

Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride. 1. A method for reducing bitterness in a food or beverage comprising a high intensity sweetener , the method comprising preparing a food or beverage comprising 1 ,3-propanediol in an amount effective to provide a ratio of 1 ,3-propanediol to the high intensity sweetener in the food or beverage of about 0.01:8 to about 0.6:8.2. The method according to claim 1 , wherein 1 claim 1 ,3-propanediol is included in an amount effective to provide a ratio of 1 claim 1 ,3-propanediol to high intensity sweetener of about 0.1:5 to about 0.6:5.3. The method according to claim 1 , wherein 1 claim 1 ,3-propanediol is included in an amount effective to provide a ratio of 1 claim 1 ,3-propanediol to high intensity sweetener of about 1:5 to about 2:5.4. The method according to claim 1 , wherein the high intensity sweetener is selected from the group consisting of sucralose claim 1 , aspartame claim 1 , saccharine claim 1 , monatin claim 1 , peptide-based high intensity sweeteners claim 1 , cyclamates claim 1 , Luo Han Guo claim 1 , acesulfame potassium claim 1 , alitame claim 1 , saccharin claim 1 , neohesperidin dihydrochalcone claim 1 , cyclamate claim 1 , N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-a-aspartyl]-L-10 phenylalanine 1-methyl ester claim 1 , N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3- ...

SOLID, EDIBLE, CHEWABLE LAXATIVE COMPOSITION

An edible, solid composition comprising a laxative and one or more bulking agents in aqueous media wherein the laxative is polyethylene glycol and the composition is prepared by dissolving the polyethylene glycol in aqueous media together with one or more bulking agents and subjecting the mixture to heat up to at least about 100° C. 1. An edible , solid composition comprising a laxative and one or more bulking agents in aqueous media wherein the laxative is polyethylene glycol and the composition is prepared by dissolving the polyethylene glycol in aqueous media together with one or more bulking agents and subjecting the mixture to heat up to at least about 100° C.2. An edible claim 1 , solid composition according to the wherein the bulking agent is pectin claim 1 , polyol claim 1 , corn syrup claim 1 , sugar or a combination thereof3. An edible claim 2 , solid composition according to the where in the mixture is heated with mixing till a Brix value of about 70°-80° is reached.4. An edible claim 3 , solid composition according to the where in the mixture is heated at least to 100° C. and Brix value of about 75°-78° is reached.5. An edible claim 3 , solid composition according to where in the mixture is heated to temperature between about 105° C.-110° C.6. An edible claim 1 , solid composition according to where in the order of addition is in the order of polyethylene glycol claim 1 , sugar claim 1 , pectin claim 1 , organic acid and polyol.7. An edible claim 6 , solid composition according to where in sugar and pectin are added together as a mixture. This application claims the benefit of priority of U.S. Provisional Application Ser. No. 61/620,724, filed on Apr. 5, 2012, which application is herein incorporated by reference in its entirety.Polyethylene glycol (PEG), particularly PEG 3350 is a known osmotic laxative. PEG 3350 is sold in US in laxative compositions which typically are to be combined with an aqueous medium. For example 17 g of PEG powder is dissolved ...

FOOD CONTAINING MILK CERAMIDE, AND PROCESS FOR PRODUCTION THEREOF

Provided is a food containing milk ceramide that solves the problems of sedimentation and non-uniformity within the food. Also provided is a process for producing the food. Milk ceramide is transformed into a paste and added to a food. In this manner, it becomes possible to add 0.3-10.0% of milk ceramide to a food homogeneously without causing precipitation. Thus, a food can be provided, which contains milk ceramide homogeneously in such an amount that cannot be achieved by conventional techniques without causing sedimentation. 1. A food comprising a water content of 2 to 30% and containing milk ceramide in an amount of 0.3 to 10.0%.2. The food according to claim 1 , characterized by having comprising a solid content of 70 to 98%.3. The food according to claim 1 , comprising a sugar content of 70% or more.4. The food according to claim 1 , wherein the food is produced by adding a milk ceramide paste as a raw material claim 1 , and the milk ceramide paste is prepared by mixing and stirring the milk ceramide and an acidifier.5. The food according to claim 4 , wherein the milk ceramide paste has a pH value of 1.7 to 4.6. The food according to claim 1 , wherein the milk ceramide has a protein content of 15 to 35% by dry weight and a lipid content of 45 to 65% by dry weight claim 1 , and has a milk-derived phospholipid content in total lipids of 15% by dry weight or more.7. A gummy candy comprising milk ceramide in an amount of 0.3 to 10.0%.8. The gummy candy according to claim 7 , wherein the milk ceramide has a protein content of 15 to 35% by dry weight and a lipid content of 45 to 65% by dry weight claim 7 , and has a milk-derived phospholipid content in total lipids of 15% by dry weight or more.9. A method for producing the food according to claim 1 , wherein the method comprises adding a milk ceramide paste as a raw material claim 1 , and wherein the milk ceramide paste is prepared by mixing and stirring milk ceramide and an acidifier.10. A milk ceramide paste ...

CONFECTION COMPOSITION

The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional ingredient vehicle can include, for example, vitamins, antioxidants and/or electrolytes. The vehicle also provides at least one sensory signal to the consumer, such as a snap, crunch or pop, characterized by a hard bite-through. 2. The edible snack confectionery composition of claim 1 , wherein the functional ingredient provides electrolytes and is at least one of potassium claim 1 , sodium claim 1 , calcium claim 1 , or magnesium.3. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized by heart-healthy benefit claim 1 , selected from Omega 3 fatty acids claim 1 , flax seed oil claim 1 , hemp oil claim 1 , or chia oil.4. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized as supporting the immune system claim 1 , selected from Vitamin A claim 1 , Vitamin B12 claim 1 , Vitamin B6 claim 1 , Vitamin C claim 1 , zinc claim 1 , honey claim 1 , or lemon.5bauhinia. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized by inducing satiety or appetite suppression claim 1 , selected from Slimaluma claim 1 , carraluma fimbriata claim 1 , extract claim 1 , una de vaca claim 1 , protein claim 1 , nopal cactus extract claim 1 , or prickly pear cactus extract.6. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized a providing natural energy claim 1 , selected from taurine claim 1 , caffeine claim 1 , guarana claim 1 , ginseng claim 1 , cordyceps claim 1 , maca claim 1 , reishi claim 1 , maitake claim 1 , Vitamin B12 claim 1 , or Vitamin B6.7. ...

METHODS FOR THE TREATMENT OF THROAT DISCOMFORT

The physiological cooling agent N-ethyl-2,2-diisopropylbutanamide exhibits a surprising selectivity for throat cooling over mouth cooling, especially when consumed in the form of a confection. Methods of treating throat discomfort using N-ethyl-2,2-diisopropylbutanamide are described. Also described are various confections that incorporate N-ethyl-2,2-diisopropylbutanamide, including hard candy confections, soft candy confections, and center-filled confections. 1. A method of treating throat discomfort , comprising administering to a subject in need thereof an effective amount of N-ethyl-2 ,2-diisopropylbutanamide.2. The method of claim 1 , wherein the effective amount of N-ethyl-2 claim 1 ,2-diisopropylbutanamide is administered in the form of a confection having a mass of about 2 to about 10 grams and comprising about 0.03 to about 0.4 weight percent of N-ethyl-2 claim 1 ,2-diisopropylbutanamide claim 1 , based on the weight of the confection.3. The method of claim 2 , wherein the confection further comprises at least 80 weight percent of a confectionery base.4. The method of claim 2 , wherein the confection is a hard candy confection.5. The method of claim 2 , wherein the confection further comprises about 0.005 to about 0.5 weight percent of monomenthyl glutarate claim 2 , N-ethyl-p-menthane-3-carboxamide claim 2 , or a combination thereof.6. The method of claim 5 , wherein the confection comprises monomenthyl glutarate.7. The method of claim 5 , wherein the confection comprises N-ethyl-p-menthane-3-carboxamide.8. The method of claim 2 , wherein the confection further comprises about 0.01 to about 0.2 weight percent menthol.9. The method of claim 2 , wherein the confection further comprises about 0.001 to about 0.02 weight percent eucalyptus oil.10. The method of claim 2 , wherein the confection is a hard candy confection.11. The method of claim 2 , wherein the confection is a soft candy confection.12. The method of claim 2 , wherein the confection is a center- ...

Highly soluble stevia sweetener

A method for making a highly soluble Stevia sweetener is described. The resulting sweetener readily provides solutions with up to or greater than 30% concentration which are stable for more than 24 hours.

Anti-androgenic agent, sebum secretion blocker, hair growth stimulant, and food or beverage

Provision of an anti-androgenic agent which has a strong anti-androgenic action, is free of side effects and very safe, and a sebum secretion blocker and a hair growth stimulant containing the anti-androgenic agent as an active ingredient. Provided are the anti-androgenic agent comprising lactoferrin, the sebum secretion blocker containing the anti-androgenic agent as an active ingredient, the hair growth stimulant containing the anti-androgenic agent as an active ingredient, and a food or drink product comprising the anti-androgenic agent containing lactoferrin as an active ingredient.

DUAL STRUCTURE CRUNCHY GUM PELLET

A coated confectionery is provided including a confectionery core and a shell surrounding said confectionery core. The shell includes a soft coating including at least one layer of a first coating material and a hard coating including at least one layer of a second coating material. The soft coating forms at least 25% of a total weight of said shell. 1. A coated confectionery , comprising:a confectionery core; and a soft coating including at least one layer of a first coating material; and', 'a hard coating including at least one layer of a second coating material, wherein said soft coating forms at least 25% of a total weight of said shell., 'a shell surrounding said confectionery core, said shell including2. The coated confectionery according to claim 1 , wherein said hard coating forms at least 55% of said shell total weight.3. (canceled)4. (canceled)5. The coated confectionery according to claim 1 , wherein said first coating material includes a first syrup and said second coating material includes a second syrup.6. The coated confectionery according to claim 5 , wherein at least one of said first syrup and second syrup includes a sugar alcohol.7. The coated confectionery according to claim 1 , wherein said coated confectionery has at least 80% hardness of a conventional hard pan-coated confectionery having a similar or identical coating composition and the same total coating thickness.8. The coated confectionery according to claim 7 , wherein said coated confectionery has at least 90% hardness of a conventional hard pan-coated confectionery having a similar or identical coating composition and the same total coating thickness.9. The coated confectionery according to claim 1 , wherein said confectionery core is conditioned between application of said soft coating and said hard coating.10. A method of forming a coated confectionery claim 1 , comprising:providing a confectionery core;forming a soft coating about an exterior surface of said confectionery core; ...

ORAL PH AND BUFFERING CAPACITY MODIFIERS

Example embodiments of the present invention include various compositions that include a pH modifier composition and/or a buffering capacity modifier composition. In some examples, the pH modifier compositions include a dose of pH modifier to raise the pH in a patient's mouth from about 1 to about 2 pH levels. The compositions are then incorporated into various confections for oral ingestion or application that allow a patient to easily use the composition with the pH and/or buffering capacity modifiers. For example, compositions with the pH and/or buffering capacity modifiers can be incorporated within chewing gum, tablets, lozenges, breath strips, hard candy, oral sprays, and other confections. Another embodiment of the invention includes a testing device to test the pH and buffering capacity within a patient's mouth. 1. A dental treatment system for directly controlling the pH environment within a patient's oral cavity , comprising: a testing strip;', "a pH testing pad attached to the testing strip and configured to test the pH level of a patient's saliva; and", 'a buffering capacity testing pad attached to the testing strip and configured to test the buffering capacity of a patients saliva; and, 'a testing device, comprising an oral pH modifier composition; and', 'an oral buffering capacity modifier composition,, 'a delivery device, comprisingwherein the testing device is used to determine the dosage of the delivery device such that the patient can customize the use of the delivery device to control the pH within the patient's oral cavity.2. The dental treatment system recited in claim 1 , wherein the delivery device is in the form of a confection.3. The dental treatment system recited in claim 2 , wherein the buffering capacity modifier composition comprises calcium ascorbate.4. The dental treatment system recited in claim 3 , wherein the calcium ascorbate has a weight percentage within the range of about 1% to about 10% of the overall weight of the confection. ...

MULTICOMPONENT GUMMY COMPOSITIONS WITH HARD CORE

The present disclosure provides oral, chewable dosage forms that are suitable for delivery of one or more active ingredients to a consumer, particularly a human individual. The dosage forms can be configured as multicomponent compositions formed of: a first component including a gummy composition; a second component that is a particulate material or is a pre-formed solid unit or plurality of pre-formed solid units; and an active ingredient. The second component can be, for example, in the form of a pharmaceutically acceptable oral dosage unit, such as a tablet, a caplet, a soft shell capsule, a hard shell capsule, a microcapsule, or a pastille. 1. A chewable , multicomponent composition for oral administration , the multicomponent composition comprising:a first component that is a hydrocolloid system comprising about 70% to about 94% w/w of one or more hydrophilic bulking agents, about 1% to about 20% w/w of one or more hydrophilic, long chain polymers, and about 5% to about 35% w/w of a water source, the first component being in the form of a gel;a second component that is in the form of a particulate material or is a pre-formed solid unit or plurality of pre-formed solid units; andan active ingredient;wherein the first component substantially surrounds the second component.2. (canceled)3. The multicomponent composition of claim 1 , further comprising a third component configured as a layer between the first component and the second component.4. The multicomponent composition of claim 3 , wherein the third component is configured as a barrier layer that substantially prevents passage of water between the first component and the second component.5. The multicomponent composition of claim 1 , wherein one or more of the following conditions is met:the active ingredient is included in the second component;the active ingredient is included in the first component;the active ingredient is in an encapsulated form;the gummy composition is elastic or viscoelastic;the ...

Oral dosage form containing theobromine-free cocoa

Disclosed are stable dosage forms for oral administration of active pharmaceutical ingredients in which any unpleasant taste sensation, caused by release of the active pharmaceutical ingredient and/or of the excipients in the oral and pharyngeal cavity of the patient, is masked by the use of theobromine-free cocoa.

Confectionery Composition and A Method of Manufacturing Thereof

The present invention relates to a sugar confectionery composition comprising an alcohol-containing phase and a sweet-containing phase, wherein the composition, when set, is in the form of a single-phase amorphous mass. The invention also relates to a method of manufacturing a sugar confectionery composition, comprising steps of: preparing an alcohol-containing phase at a first temperature; preparing a sweet-containing phase at a second temperature; incorporating one of the two phases into another to form a mixture; setting the mixture to form the composition; wherein, when set, the composition is in the form of a single-phase amorphous mass. 1. A confectionery composition comprising an alcohol-containing phase and a sweet-containing phase , wherein the composition , when set , is in the form of a single-phase amorphous mass.2. The confectionery composition according to claim 1 , wherein the composition claim 1 , when set claim 1 , comprises an alcohol concentration of about 5% to about 8% by volume.3. The confectionery composition according to claim 1 , wherein the alcohol-containing phase comprises at least one setting agent selected from a group consisting of thickening agents claim 1 , gelling agents claim 1 , solidifying agents and a mixture thereof.4. (canceled)5. The confectionery composition according to claim 1 , wherein the alcohol-containing phase comprises at least one alcohol in a concentration ranged from about 36% to 60% by total volume of the phase.6. The confectionery composition according to claim 1 , wherein the sweet-containing phase comprises at least one sweet-flavoured substance selected from a group consisting of glucose claim 1 , sugar claim 1 , artificial sweeteners and a mixture thereof.7. (canceled)8. (canceled)9. (canceled)10. A method of manufacturing a confectionery composition claim 1 , comprising steps of:preparing an alcohol-containing phase at a first temperature;preparing an sweet-containing phase at a second temperature; ...

Probiotic or symbiotic gelled products and method for the production thereof

The invention relates to gelled products such as gelatins for food consumption or wine gums, comprising probiotic microorganisms and, in some of the variants thereof, prebiotic microorganisms, said products being developed from drinks of plant origin such as juices made from fruit, vegetables and cereals, which are subjected to a lactic fermentation process with at least one probiotic strain. The invention also relates to the method for producing such products, consisting of the following basic steps: a) production of a pasteurised or sterilised substrate; b) fermentation of the substrate; c) hydration of the gelatin and dissolution thereof in hot water; d) cooling of the hydrated gelatin; e) mixing of the fermented plant drink with the selected prebiotic and additives; h) homogenisation of the mixture; and g) packaging of the product.

REDUCED SALT MIXTURES FOR CONFECTIONS

Improved confectionary compositions using a reduced salt mixture comprising at least one salt substitute, modified salt or modified salt substitute having at least two different particle sizes which give an acceptable texture, stability, clarity and flavor delivery, while having less sodium chloride than traditional salted confectionary compositions. 1. A reduced salt mixture comprising at least two or more different particle sizes selected from the group consisting of:a. fine, very fine, coarse, moderately coarse, and very coarse; and,b. at least one salt substitute, modified salt, modified salt substitute or combinations thereof, to reduce the sodium content of a salted confectionary composition by at least 50%.2. The reduced salt mixture of claim 1 , wherein the reduced salt mixture reduces the sodium content of a salted confectionary composition by at least 85%.3. The reduced salt mixture of claim 1 , wherein the salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain fine particles having a particle size range of 75 to 180 microns claim 1 , and at least one salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain coarse particles having a particle size range of 180 to about 1 claim 1 ,200 microns.4. The reduced salt mixture of claim 1 , wherein the salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain very fine and fine particles having a particle size range of 75 to 180 microns claim 1 , and at least one salt substitute claim 1 , modified salt claim 1 , or modified salt substitute containing coarse claim 1 , moderately coarse and coarse particles having a particle size range of 180 to about 1 claim 1 ,200 microns.5. The reduced salt mixture of claim 1 , comprising:a. from about 20 wt. % to 50 wt. % of 75 to 180 micron size particles selected from the group consisting of salt substitute, modified salt, modified salt substitute, and combinations thereof; and,b. from about ...

Protein Delivery System and Method of Making Same

A protein delivery system that may provide a complete essential amino acid status, stimulating muscle growth and maintaining muscle mass, while reducing caloric intake.

OPTIMIZED FORMULATION OF ALTERNATIVE CHOCOLATE OF CAROB WITHOUT MILK, WITH OR WITHOUT ADDED SUGAR, GLUTEN-FREE, WITHOUT SOY AND WITH OR WITHOUT FIBERS

The invention patent relates to improvements in the formulation of a product based on carob bean which can take various forms (solid tablets, bars, candies), yielding an alternative chocolate product with special nutritional characteristics to meet the requirements of consumers with food restrictions due to health problems or through their lifestyles or convictions, providing characteristic colour, odour and taste attributes, without using soy, milk (lactose-free and milk protein-free), caffeine, theobromine, with or without added sugar, gluten-free, with or without fibres, with low glycemic index sugars and without any allergenic ingredients. 18-. (canceled)9. “Optimized formulation of alternative chocolate of carob without milk , with or without added sugar , gluten-free , without soy and with or without fibers” , with 0.40% of sunflower lecithin , 0.20% of aroma similar to the natural condensed milk , 0.07% of natural vanilla aroma and 0.10% of hazelnut natural aroma , characterized in that it additionally contains:2 to 65% of carob powder;25 to 35% of fractionated vegetable fat from palm;2 to 45% of low glycemic index sugars selected from carob sugar and coconut sugar.0 to 33% of maltitol sweetener;2 to 7% of coconut fat chosen from coconut oil and coconut milk;2 to 20% of rice derivative, chosen from rice flour, rice extract and powder for rice beverage preparation;2 to 20% of sweet potato flour;0 to 11.23% of maltodextrin; and0 to 20% of polydextrose.10. “Optimized formulation of alternative chocolate of carob without milk claim 9 , with or without added sugar claim 9 , gluten-free claim 9 , without soy and with or without fibers” claim 9 , according to claim 9 , with 0.40% of sunflower lecithin claim 9 , 0.20% of aroma identical to the natural condensed milk claim 9 , 0.07% natural aroma of vanilla and 0.10% natural aroma of hazelnut claim 9 , characterized in that the preferred formula additionally contains: 12% of carob powder; 30% of fractionated vegetable ...

Novel Triterpene-Glycoside as Sweetener or Sweetener Enhancer

What claimed is a method of sweetening or enhancing sweetening effect of a composition that is administered orally to an individual by adding a specific triterpene glycoside obtained from Momordica grosvenorii ( Siraitia grosvenori ).

FRUIT SNACK WITH PROBIOTICS AND METHOD OF MANUFACTURING A FRUIT SNACK WITH PROBIOTICS

A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes. 1. A process of manufacturing a food product having probiotic cultures that is stable at room temperature for a substantial period of time , comprising the steps of:combining a plurality of ingredients to produce a slurry;cooking the slurry to produce a center for the food product, the center having a moisture content;applying a barrier layer to the center of the food product;applying an outer layer over the barrier layer applied to the center of the food product, the outer layer containing probiotic cultures; andallowing the center of the food product to cool to room temperature prior to applying the outer layer.2. The process of claim 1 , wherein the step of combining comprises combining at least one of fruit puree and fruit juice with another ingredient to produce the slurry having the moisture content.3. The process of claim 1 , wherein the moisture content of the center of the food product is at least 10%.4. The process of claim 1 , wherein the step of combining comprises combining sweetening agents claim 1 , flavoring agents claim 1 , water claim 1 , acidulants claim 1 , and at least one of fruit ...

HERBAL CONFECTIONERY CANDY FOR EYESIGHT IMPROVING

An herbal confectionery candy for eyesight improving is provided by the present disclosure and belongs to the technology field of eye vision nutrient health care and Chinese herbal medicine conditioning and eye rehabilitation. The herbal confectionery candy for eyesight improving serves as a supplemental nutrient for human eye lens and retinal photoreceptor cells and provides Chinese herbal medicine eye conditioning, preventive health caring and repairing effects. It contains 12 of the most directly effective nutritional ingredients coupled with 54 kinds of Chinese herbs, processed by the modern technology-based functional candy industry. It is easy to carry around and easy for oral intake. It features the functions of eliminating the intraocular free radicals, repairing damage to eyesight caused by blue light and tonifying eyes with nutrients. 1. An herbal confectionery candy for eyesight improving , wherein: the herbal confectionery candy comprises a first type of raw materials composed of human eye lens and retinal photoreceptor cells nutrients , comprising:(1) rhodopsin nucleotides: 0.0002-0.001 parts; (2) 11-cis-retinal: 0.0002-0.001 parts; (3) lutein ester: 0.001-0.006 parts; (4) zeaxanthin: 0.001-0.005 parts; (5) accinium myrtillus anthocyanin: 0.03-0.15 parts; (6) blueberry anthocyanin: 0.04-0.22 parts; (7) β-carotene: 0.001-0.006 parts; (8) vitamin B2: 0.0004-0.002 parts; (9) docosahexaenoic acid: 0.04-0.22 parts; (10) vitamin C: 0.06-0.3 parts; (11) haematococcus pluvialis: 0.06-0.3 parts; (12) blueberry powder: 0.2-1 parts;more than 5 kinds can be selected from above 12 kinds of the human eye lens and retinal photoreceptor cells nutrients and added into an actual formulation group, and a total weight of selected raw materials should be between 0.3 g and 1.8 g;the actual formulation group comprises following groups: 11 kinds of the human eye lens and retinal photoreceptor cells nutrients are selected from (1) to (11) as group A, 10 kinds of the human eye ...

SYNERGISTIC COMPOSITION COMPRISING PROPOLIS AND CARNOSIC ACID FOR USE IN THE PREVENTION AND TREATMENT OF CANDIDIASIS

Synergistic composition comprising propolis and carnosic acid for use in the prevention and treatment of candidiasis. The invention relates to a synergistic composition comprising propolis that comprises polyphenols at a concentration between 70 and 90% by weight of propolis and carnosic acid, for use in the prevention and treatment of candidiasis in humans and/or animals. The invention also relates to a synergistic pharmaceutical and/or veterinary composition and a synergistic food product. 1. A synergistic composition comprising:propolis comprising polyphenols at a concentration between 70 and 90% by weight of the propolis andcarnosic acid,for use in the prevention and treatment of candidiasis in humans and/or animals.2. Synergistic composition for use according to claim 1 , wherein the candidiasis is epithelial candidiasis.3. Synergistic composition for use according to claim 1 , wherein the concentration of propolis is between 20 and 80% by weight relative to the total of the synergistic composition.4. Synergistic composition for use according to claim 1 , wherein the concentration of carnosic acid is between 10 and 60% by weight relative to the total of the synergistic composition.5. Synergistic composition for use according to claim 1 , wherein the synergistic composition is provided in the form selected from the group consisting of cream claim 1 , gel claim 1 , ointment claim 1 , vaginal suppositories claim 1 , sprays claim 1 , tablets claim 1 , powders for topical use claim 1 , capsules claim 1 , powder for oral suspension claim 1 , ear drops claim 1 , toothpaste claim 1 , mouthwash claim 1 , perfusion claim 1 , syrup claim 1 , wipes claim 1 , dental thread claim 1 , dental floss claim 1 , toothbrush and interdental brush.6. Synergistic pharmaceutical and/or veterinary composition comprising:propolis comprising polyphenols at a concentration between 70 and 90% by weight of the propolis andcarnosic acid,together with pharmaceutically and/or veterinarily ...

Granulation of a stevia sweetener

A method for making a granulated Stevia sweetener is described. The resulting sweetener has a desirably high solubility level.

CONSUMABLES

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), 1. A method of sweetening consumables comprising admixing to a consumable:a) at least 0.0001% (w/w) of at least one sweetener, including natural and artificial sweeteners, wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof,wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration isosweet from 2% to 15% sucrose, andb) hesperitin dihydrochalcone 4″-beta-D-glucoside (HDG) in a concentration near its sweetness detection threshold.2. The method according to claim 1 , wherein the HDG concentration is from 0.3 to 20 ppm.3. The method according to claim 1 , wherein the consumable is selected from dairy product claim 1 , dairy-derived product and dairy-alternative product and wherein the HDG concentration is from 1 to 75 ppm.4. The method according to claim 1 , wherein the consumable has a pH below 6.5 and the HDG concentration is from 0.6 to 30 ppm.5. The method according to claim 1 , wherein the consumable has a pH below 5 and the HDG concentration is from 0.6 to 40 ppm.6. The method according to claim 1 , wherein the consumable is a water-based consumable selected from the group consisting of water claim 1 , aqueous beverage claim 1 , enhanced/slightly sweetened water drink claim 1 , mineral water claim 1 , carbonated beverage claim 1 , non-carbonated beverage claim 1 , carbonated water claim 1 , still water claim 1 , soft drink claim 1 , non-alcoholic drink claim 1 , alcoholic drink claim 1 , beer claim 1 , wine claim 1 , liquor claim 1 , fruit drink claim 1 , juice claim 1 , fruit juice claim 1 , vegetable juice claim 1 ...

METHYLMENTHOL DERIVATIVE AND COOL-SENSATION IMPARTER COMPOSITION CONTAINING SAME

A cooling agent composition includes a methyl menthol derivative represented by the following general formula (1). In the formula (1), a symbol * indicates an asymmetric carbon atom, X represents a hydrogen atom or a substituent, and Y represents an aryl group having 6 to 20 carbon atoms which may have a substituent. 2. The cooling agent composition according to claim 1 , wherein X in the general formula (1) represents a hydrogen atom claim 1 , a hydroxyl group claim 1 , an acetoxy group claim 1 , an oxo group claim 1 , or a methyl group claim 1 , and Y in the general formula (1) represents a phenyl group which may have a substituent.4. The cooling agent composition according to claim 1 , further comprising at least one kind of cooling substance other than the methyl menthol derivative.5. The cooling agent composition according to claim 4 , wherein the cooling substance other than the methyl menthol derivative is at least one cooling substance selected from the group consisting of:one or more kinds of compounds selected from menthol, menthone, camphor, pulegol, isopulegol, cineole, cubenol, menthyl acetate, pulegyl acetate, isopulegyl acetate, menthyl salicylate, pulegyl salicylate, isopulegyl salicylate, 3-(1-menthoxy)propane-1,2-diol, 2-methyl-3-(1-menthoxy)propane-1,2-diol, 2-(1-menthoxy)ethane-1-ol, 3-(1-menthoxy)propane-1-ol, 4-(1-menthoxy)butan-1-ol, menthyl 3-hydroxybutanoate, menthyl glyoxylate, p-menthane-3,8-diol, 1-(2-hydroxy-4-methylcyclohexyl)ethanone, menthyl lactate, menthone glycerin ketal, menthyl-2-pyrrolidone-5-carboxylate, monomenthyl succinate, alkali metal salts of monomenthyl succinate, alkaline earth metal salts of monomenthyl succinate, monomenthyl glutarate, alkali metal salts of monomenthyl glutarate, alkaline earth metal salts of monomenthyl glutarate, N-{[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl}glycine, p-menthane-3-carboxylic acid glycerol ester, menthol propylene glycol carbonate, menthol ethylene glycol carbonate, p-menthane-2,3 ...

Chewable soft capsule shell and chewable soft capsule

The present invention relates to a chewable soft capsule shell and a chewable soft capsule, and to a filled jelly sweet and a process for preparing a chewable soft capsule shell or filled jelly sweet, wherein the chewable soft capsule shell comprises gelatin 10%-50%, water retention agent 10%-40%, thickening agent 2%-20%, water 6%-20%, and said soft capsule shell has a thickness of 0.3-1.2 mm.

OXIDIXABLE FATTY ACID COMPOSITION DELIVERY FORM

The present invention provides a chewable oral delivery vehicle comprising a chewable matrix and at least one soft gelatin capsule encapsulating an oxidizable fatty acid composition, wherein the at least one soft gelatin capsule is incorporated into the chewable matrix. The chewable matrix may be a gummy candy or jelly sweet. The oxidizable fatty acid composition may be a free fatty acid composition, fatty acid ester composition, glyceride composition, phospholipid composition or combinations thereof, and preferably comprise one or more fatty acids or residues thereof selected from the group consisting of eicosapentaenoic-, docosahexaenoic-, docosapentaenoic-, conjugated linoleic-, palmitoleic-, trans palmitoleic-, alpha linolenic-, gamma linolenic-, and stearidonic acid and combinations thereof. 1. A chewable oral delivery vehicle comprising a chewable matrix and at least one soft gelatin capsule encapsulating an oxidizable fatty acid composition , wherein said at least one soft gelatin capsule is incorporated into said chewable matrix.2. A chewable oral delivery vehicle according to claim 1 , wherein said chewable matrix is a gummy candy or jelly sweet.3. A chewable oral delivery vehicle according to claim 1 , wherein oxidizable fatty acid composition is selected from the group consisting of free fatty acid compositions claim 1 , fatty acid ester compositions claim 1 , glyceride compositions claim 1 , phospholipid compositions and combinations thereof claim 1 , said free fatty acids claim 1 , fatty acid esters claim 1 , glycerides claim 1 , and phospholipids comprising one or more fatty acids or residues thereof selected from the group consisting of eicosapentaenoic- claim 1 , docosahexaenoic- claim 1 , docosapentaenoic- claim 1 , conjugated linoleic- claim 1 , palmitoleic- claim 1 , trans palmitoleic- claim 1 , alpha linolenic- claim 1 , gamma linolenic- claim 1 , and stearidonic acid and combinations thereof.4. A chewable oral delivery vehicle according to claim ...

NOVEL TRITERPENE-GLYCOSIDES AS SWEETENERS OR SWEETENER ENHANCERS

Suggested are triterpene-glycoside compounds, which are obtainable by the extraction of () which are useful as a sweetener or sweetener enhancer in preparations and compositions, especially oral edible compositions. 2. A compound of formula (I) according to claim 1 , wherein{'sub': 1', '2, 'Rand Rare independently of one another and denote hydroxyl or a sugar moiety selected from the group consisting of a monosaccharide, an oligosaccharide and mixtures thereof,'}wherein the monosaccharide and/or the monosaccharide units of the oligosaccharide are selected from the group consisting of glucose, 2-glucopyranosyl-glucose, 3-glucopyranosyl-glucose, 4-glucopyranosyl-glucose, 6-glucopyranosyl-glucose, glucopyranosyl-(1→2)-[glucopyranosyl-(1→6)]-glucose and mixtures thereof, and{'sub': '3', 'wherein in the case of the oligosaccharide, the monosaccharide units of the oligosaccharide are linked via glycosidic bonds to each other, and Rdenote hydrogen, hydroxyl or carbonyl.'}3. A compound of formula (I) according to claim 1 , wherein in the case where Ris an oligosaccharide with 2 monosaccharide units (disaccharide) claim 1 , the monosaccharide units of the disaccharide of Rare linked via glycosidic bonds together claim 1 , which is not a 1→6 linking.4. A compound of formula according to claim 1 , wherein{'sub': '2', 'Ris an oligosaccharide with 2 monosaccharide units (disaccharide), and'}{'sub': '3', 'Rdenote hydrogen or carbonyl.'}5. A compound of formula (I) according to claim 1 , wherein{'sub': '1', 'Rdenotes hydrogen, hydroxyl carbonyl or an oligosaccharide with 2, 3, 4 or 5 monosaccharide units,'}{'sub': '2', 'Ris an oligosaccharide with 2 monosaccharide unit (disaccharide), and'}{'sub': '3', 'Rdenotes hydroxyl.'}6. A compound of formula (I) according to claim 1 , wherein in the case where Ris an oligosaccharide with 3 monosaccharide units (trisaccharide) claim 1 , then{'sub': '1', 'Ris carbonyl, and/or'}{'sub': '3', 'Ris not hydroxyl or carbonyl, or'}{'sub': 3', '1, ' ...

D-PSICOSE-CONTAINING SWEETENER AND FOODS AND DRINKS AND THE LIKE OBTAINED BY USING SAME

A D-psicose-containing sweetener with the modification of the taste of D-psicose includes D-psicose, a sugar alcohol and/or a high intensity sweetener, preferably containing D-psicose as the main component, particularly a low-calorie sweetener and/or a sweetener giving refreshing feel in the oral cavity, as well as foods and drinks obtained by using the D-psicose-containing sweetener with the modification of the taste of D-psicose, and other products given with sweetness. The sugar alcohol is one or more sugar alcohols selected from the group consisting of sorbitol, mannitol, lactitol, maltitol, xylitol and erythritol, while the high intensity sweetener is one or more high intensity sweeteners as selected from aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose (under trade name), stevia sweetener, dulcin, taumatin, neotame and monellin. 1. A method of producing a sweetener , the method comprising:combining D-psicose as a main component with at least one of:a sugar alcohol selected from the group consisting of sorbitol, mannitol, lactitol, maltitol, xylitol and erythritol; ora high intensity sweetener selected from the group consisting of aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose (under trade name), stevia sweetener, dulcin, taumatin, Neotame and monellin,wherein the sweetener comprises 30 parts or more of the sugar alcohol in relation to 100 parts of D-psicose, or the sweetener comprises 0.008 parts or more of the high intensity sweetener in relation to 100 parts of D-psicose, such that a taste of the sweetener is comparable to a taste of sucrose.2. The method according to claim 1 , wherein the sweetener comprises an effective amount of the sugar alcohol or the high intensity sweetener to change sweetness onset and heaviness of the sweetener such that the taste of the sweetener is comparable to the taste of sucrose.3. The method according to claim 1 , wherein D-psicose is combined with acesulfame K.4. The method ...

SWEET TASTE RECEPTOR ANTAGONIST COMPOSITIONS

The present disclosure relates to compositions comprising gymnemic acid, together with a form of zinc to block the unpleasant bitter taste of gymnemic acid as well as to extend the sweet taste blocking properties of gymnemic acid, resulting in palatable compositions for delivery to the oral cavity to block sweet taste receptors located therein. The present disclosure also relates to methods of reducing sugar consumption and reducing calorie intake via administration of such compositions to a subject. 1. A composition comprising gymnemic acid and at least one form of zinc.2. The composition of claim 1 , wherein the delivery form is selected from the group consisting of a lozenge claim 1 , an orally disintegrating tablet claim 1 , an orally dispersible tablet claim 1 , a troche claim 1 , a hard candy claim 1 , a soft candy claim 1 , a jelly claim 1 , a gum claim 1 , an edible film claim 1 , an orally dissolvable film claim 1 , a wafer claim 1 , a drop claim 1 , an oral spray claim 1 , a liquid claim 1 , a powder and combinations thereof.3. The composition of claim 2 , wherein the delivery form is an orally disintegrating tablet having a disintegration time in the range of from about 30 seconds to about 5 minutes.4. The composition of claim 1 , wherein the form of zinc is selected from the group consisting of zinc acetate claim 1 , zinc carbonate claim 1 , zinc chloride claim 1 , zinc citrate claim 1 , zinc gluconate claim 1 , zinc sulfate claim 1 , zinc hydrosulfite claim 1 , zinc bisulfite claim 1 , zinc oxide claim 1 , zinc halide claim 1 , zinc hydride claim 1 , zinc carbide claim 1 , and combinations thereof.5. The composition of claim 1 , wherein the form of zinc is zinc gluconate.6. The composition of claim 1 , wherein the gymnemic acid is selected from the group consisting of an inorganic salt of gymnemic acid claim 1 , an organic salt of gymnemic acid claim 1 , a cyclodextrin complex of gymnemic acid claim 1 , a cryptand complex of gymnemic acid claim 1 , a ...

CONFECTIONERY PRODUCT CONTAINING ACTIVE AND/OR REACTIVE COMPONENTS AND METHODS OF PRODUCTION THEREOF

The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material and optionally the body portion comprising various active and/or reactive components. Some embodiments are designed to provide sequential release profiles. The invention also relates to a process for the manufacture of the same. 1. A confectionery product comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , one or more of said capillaries being at least partially filled with a fill material comprising an active and/or reactive component that is volatile at temperatures of 35° C. and higher , and wherein said extruded body portion is essentially free of said volatile active and/or reactive component.2. A confectionery product comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , one or more of said capillaries being at least partially filled with a fill material comprising an active and/or reactive component that degrades when subjected to manufacturing conditions comprising exposure to temperatures of 50° C. and higher , wherein said extruded body portion is essentially free of said degradable active and/or reactive component.3. A confectionery product for imparting a perception of satiety comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , one or more of said capillaries being at least partially filled with a fill material comprising a satiety agent and wherein two or more different satiety agents are provided in the same or different capillaries , said satiety agents being selected from the group consisting of sweet flavors , savory flavors , green tea extract , caffeine , ...

STEVIA EXTRACTS

A extract made from leaves of the plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products. 2SteviaStevia. The process of further comprising purification of the extract solution and drying to obtain extract with total steviol glycoside content of at least 6.9% (wt/wt on dry basis).3Stevia rebaudianaStevia rebaudiana. The process of wherein leaves are obtained from at least one cultivar selected from the group consisting of: ‘807086’ wherein a representative sample of live plant tissue of said ‘807086’ cultivar has been deposited under CGMCC No. 9702; ‘814011’ wherein a representative sample of live plant tissue of said ‘814011’ cultivar has been deposited under CGMCC No. 9701; and ‘817096’ wherein a representative sample of live plant tissue of said ‘817096’ cultivar has been deposited under CGMCC No. 9703.4Stevia rebaudianaStevia rebaudiana. The process of wherein leaves are obtained from a cultivar generated using at least one cultivar selected from group consisting of: ‘807086’ wherein a representative sample of live plant tissue of said ‘807086’ cultivar has been deposited under CGMCC No. 9702; ‘814011’ wherein a representative sample of live plant tissue of said ‘814011’ cultivar has been deposited under CGMCC No. 9701; and ‘817096’ wherein a representative sample of live plant tissue of said ‘817096’ cultivar has been deposited under CGMCC No. 9703.5Stevia. An untreated aqueous extract prepared by the process of claim 1 , wherein RebM is present in the extract at or above its common relative concentration.6Stevia. A food claim 5 , beverage or other consumable comprising extract of . This utility patent application claims the benefit of priority from: U.S. Provisional Patent Application No. 62/044,626, filed on Sep. 2, 2014; U.S. Provisional Application No. 62/059,562, filed on Oct. 3, 2014; U.S. Provisional Patent Application No. 62/061,363, filed on Oct. 8, 2014; and U.S. ...

Creatine Nutritional Supplement

Disclosed herein is a nutritional supplement containing apple cider vinegar (ACV). including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include ACV, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.

COOLING FORMULATIONS

The present application discloses long-lasting cooling formulations which comprise at least one cooling agent and are suitable for use in confectionery products. In certain, non-limiting embodiments of the disclosed formulations, the cooling agent is WS-30 (glycerol ester of p-menthane-3-carboxylic acid) In certain embodiments, the disclosed formulations provide enhanced cooling attributes for mints and chewing gum. 2. The flavor composition of claim 1 , further comprising one or more cooling compounds selected from the group consisting of WS-23 (N claim 1 ,2 claim 1 ,3-Trimethyl-2-isopropylbutamide) claim 1 , WS-5 (N-(Ethoxycarbonylmethyl)-3-p-menthanecarboxamide) claim 1 , WS-12 ((1R claim 1 ,2S claim 1 ,5R)—N-(4-Methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide) claim 1 , menthyl glutarate claim 1 , menthyl succinate claim 1 , isopulegol claim 1 , menthyl lactate claim 1 , menthol claim 1 , WS-3 (N-Ethyl-p-menthane-3-carboxamide) claim 1 , menthol EG carbonate claim 1 , menthol PG carbonate claim 1 , and menthol glycerol ether.3. The flavor composition of claim 1 , further comprising WS-5.4. The flavor composition of claim 1 , further comprising WS-12.5. The flavor composition of claim 1 , further comprising WS-23.6. The flavor composition of claim 1 , further comprising WS-5 claim 1 , WS-12 and WS-23.7. A food product comprising the flavor composition of .9. The food product of claim 8 , wherein the concentration is about 0.05% claim 8 , about 0.1% or about 0.2% weight/weight of the food product.10. The food product of claim 8 , wherein the food product is a confectionery product.11. The food product of claim 8 , wherein the food product is selected from the group consisting of cakes claim 8 , cookies claim 8 , pies claim 8 , hard candies claim 8 , soft candies claim 8 , compressed mints claim 8 , chewing gums claim 8 , chewy candies claim 8 , gelatins claim 8 , ice creams claim 8 , sorbets claim 8 , jams claim 8 , jellies claim 8 , chocolates ...

CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE

The present invention generally relates to a sugar alcohol and cannabinoid complex, and methods to prepare this complex from cannabinoid oil comprising at least one cannabinoid. The complex is in solid form and may be used in food, pharmaceutical, cosmetic formulations, and medical devices wherein solid forms of cannabinoid are desirable. This complex also enhances release of active cannabinoids in oral consumption. Methods to make this complex are also disclosed. 1. A method to prepare a cannabinoid and sugar or cannabinoid and sugar alcohol complex comprising the steps of:adding at least one cannabinoid into a solvent and stir into a mixture;adding sugar alcohol or mixture of sugar alcohols into the cannabinoid-solvent mixture above to form a cannabinoid and sugar alcohol slurry;placing the cannabinoid and sugar alcohol slurry in a container;stirring the cannabinoid and sugar alcohol slurry for at least 15 minutes to form a uniform mixture;applying heat to the container to raise temperature while applying vacuum to reduce the internal pressure in the container;collecting evaporated solvent in a cold trap;stopping the heat and vacuum application; andharvesting the cannabinoid and sugar alcohol solid mixture.2. The method of claim 1 , wherein the solvent is selected from the group consisting of isopropyl alcohol and ethanol.3. The method of claim 1 , wherein the sugar alcohol is selected from the group consisting of isomalt claim 1 , mannitol claim 1 , sorbitol claim 1 , xylitol claim 1 , lactitol claim 1 , maltitol claim 1 , and erythritol.4. The method of claim 1 , wherein the at least one cannabinoid is selected from the group consisting of Δ-tetrahydrocannabinol claim 1 , cannabidiol claim 1 , cannabinol claim 1 , and cannabigerol.5. The method of claim 1 , wherein the temperature is between 45° C. to 60° C.6. The method of claim 1 , wherein the internal pressure in the container is between 100 mmHg to 300 mmHg.7. The method of claim 1 , wherein the at least one ...

New use for a compound of vanillin and ethyl vanillin in a food product

The present invention concerns a new use for a compound of vanillin and ethyl vanillin, in a food product and more particularly in a food product with a reduced fat and/or sugar content. The present invention also concerns food compositions comprising said compound of vanillin and ethyl vanillin. 1. A method comprising incorporating , in a food product , a compound of vanillin and ethyl vanillin in a vanillin/ethyl vanillin molar ratio of 2 , having a melting point of 60° C.±2° C. , for conferring a gustatory sensation of roundness in the mouth.2. The method as claimed in claim 1 , being for reinforcing a gustatory sensation of roundness in the mouth.3. The method as claimed in claim 1 , being for compensating for loss of flavoring and loss of roundness in the mouth due to a decrease of at least 0.1% by weight in the amount of fat(s) and/or of sugar(s) for the food product with a reduced fat and/or sugar content compared with a food composition with a non-reduced fat and/or sugar content.4. The method as claimed in claim 1 , wherein the compound of vanillin and ethyl vanillin has an x-ray diffraction spectrum with several characteristic lines at angles 2θ (in)°=20.7−25.6−27.5−28.0 measured relative to the copper K-Alpha1 line=1.54060 Å claim 1 , said characteristic lines at angles 2θ (in)° not being present in the x-ray diffraction spectrum of pure vanillin or of pure ethyl vanillin.5. The method as claimed in claim 1 , wherein the gustatory sensation of roundness in the mouth is characterized by at least one taste sensation selected from the group consisting of a creamy taste claim 1 , a milk fat taste claim 1 , a butter taste claim 1 , a sweet taste claim 1 , adhesion and fullness in the mouth.6. The method as claimed in claim 1 , wherein the compound of vanillin and ethyl vanillin is mixed with at least one excipient selected from the group consisting of fatty acids claim 1 , optionally in salt or ester form; fatty alcohols; polyoxyethylenated fatty alcohols; ...

NEW COLOR FOR GUMS AND JELLIES

The present invention is directed to gums and jellies comprising a milled rhodoxanthin form with an average particle size D(v,0.5) of the milled rhodoxanthin in the form in the range of from 400 to 600 nm, more preferably in the range of from 500 nm to 600 nm, whereby the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution. The present invention is also directed to such a milled rhodoxanthin form, its manufacture and its use for coloring gums (especially gummy bears) and jellies. 1. A gum or a jelly comprising a milled rhodoxanthin form with an average particle size D(v ,0.5) of the milled rhodoxanthin in the form in the range of from 400 to 600 nm , more preferably in the range of from 500 nm to 600 nm , whereby the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000 , MIE volume distribution.2. The gum or jelly according to claim 1 , wherein the amount of the milled rhodoxanthin is in the range of from 1 to 50 ppm claim 1 , based on the total weight of the gum or jelly.3. The gum according to being a gummy bear.4. The gummy bear according to having a color value b* in the range of from 1 to 10 (preferably 2 to 10) at the CIELAB color scale and a color value a* in the range of from 2 to 15 (preferably 5 to 15) at the CIELAB color scale.5. The gummy bear according to claim 3 , wherein the amount of the milled rhodoxanthin is in the range of from 2 to 20 ppm claim 3 , based on the total weight of the gummy bear.6. The gum or the jelly according to claim 1 , wherein the milled rhodoxanthin is added to the gum or jelly as a dispersion wherein the milled rhodoxanthin is encapsulated in a matrix of modified food starch.7. A form comprising milled rhodoxanthin claim 1 , wherein the milled rhodoxanthin in the form has an average particle size in the range of from 400 to 650 nm claim 1 , more preferably in the range of from 500 nm to 600 nm claim 1 , measured by Laser Diffraction; Malvern ...

ACIDIC SOLID ORAL COMPOSITIONS WITHOUT EROSIVE POTENTIAL IN SALIVA AND METHOD FOR DETERMINING EROSIVE POTENTIAL IN SALIVA

Acidic oral compositions having calcium contents and effective pH-values in the area indicated by grey-tone in FIG. are non-erosive in saliva and capable of stimulating saliva production, even in “dry mouth” patients. A new multi-step test method for determining erosive potential in saliva has been used for identifying the compositions. 1. An acidic solid oral composition , which is a boiled sweet , a candy , a lollipop , a jelly , a chewing gum , a drop , a pastille , a lozenge , an ice cream , a sorbet or a tablet , with reduced erosive potential in saliva , comprising a calcium component and an acid component , wherein the amounts of calcium component and acid component in the solid oral composition are adjusted so as to provide(i) a pH in the range of 2.2 to 3.2, when the solid oral composition is dissolved in an equal amount by weight of highly purified water, and {'br': None, '175−(50·pH)≦calcium content (mmol/kg)≦660−(200·pH),'}, '(ii) a calcium content in the acidic solid oral composition within the following limitsthe pH being as indicated above, with the proviso that the composition does not include a polyphosphate being a phosphate polymer wherein the number of phosphate groups (n) is at least 3.2. A solid composition according to claim 1 , wherein the mole ratio of calcium component to acid component is in the range of 0.3 to 0.8.3. A solid composition according to claim 2 , wherein the mole ratio of calcium component to acid component is in the range of 0.4 to 0.7.4. A solid composition according to claim 2 , wherein the pH claim 2 , determined as indicated in claim 2 , is between 2.5 and 3.2.5. A solid composition according to claim 2 , wherein the pH claim 2 , determined as indicated in claim 2 , is between 2.6 and 3.1.6. A solid composition according to claim 1 , wherein the calcium component is selected among calcium carbonate claim 1 , calcium hydroxide claim 1 , calcium citrate claim 1 , calcium malate claim 1 , calcium lactate claim 1 , calcium ...

AMYLOSE AND AMYLOPECTIN DERIVATIVES

Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. 1. A process for preparing a manufactured food product comprising combining hydrophobic ingredients into hydrophilic; the process comprising the steps of:providing an unfinished food product consisting of one or more hydrophobic ingredients in a hydrophilic environment;providing a first amount of a host molecule product;incorporating the host molecule product into the unfinished food product; andcompleting the manufacture of the food product,where the host molecule product modifies a lipid composition or a protein composition in the unfinished food product, andwherein the host molecule product is prepared by reacting an amylose or amylose-like end of an amylopectin-chain with a 1,4-alpha-D-glucan glucano-hydrolase after the amylose or amylopectin A-chain chain has been chemically modified by esterification to uniformly insert steric hindrance substituents along the chain.2. The process of further comprising the step of incorporating a second amount of a hydrophobic ingredient into the host molecule product prior to incorporating the host molecule product into the unfinished food product.3. The process of wherein the hydrophobic ingredient is selected from the group consisting of butter oil claim 2 , fatty acids claim 2 , diglycerides claim 2 , triglycerides claim 2 , flavorings claim 2 , paraffin claim 2 , and a vegetable oil.4. The process of wherein the molar ratio of the first amount and the second amount is about 1.0.5. The process of wherein the first amount is from about 1% to about 10% claim 1 , from about 10% to about 25% claim 1 , or from about 25% to about 60% by weight of the manufactured food product.6. The process of wherein the host molecule product replaces from about 5% to about 15% claim 1 , from about 15% to about 30% claim 1 , from about 30% to ...

GELLED CONFECTION WITH REDUCED SUGAR

A low sugar, low cariogenic, low-laxation gelled confection having acceptable texture, stability, clarity, and flavor delivery, that contains a doctoring agent comprising sucromalt, inulin, brown rice syrup, or combinations thereof; erythritol as the bulking sweetener agent; and a gelling agent comprising gelatin, pectin, starch, dextrin, hydrocolloid, milk proteins, or combinations thereof; wherein the doctoring agent to erythritol ratio is 90:10 to 70:30 wt % solids and the gelled confection has consumer acceptable texture, stability, clarity, and flavor delivery. 1. A gelled confection composition , comprising:a) erythritol;b) a doctoring agent, comprising brown rice syrup, inulin (linear), inulin (branched), sucromalt, or combinations thereof; andc) a gelling agent comprising gelatin, pectin, starch, dextrin, hydrocolloids, milk based proteins, or combinations thereof;wherein the doctoring agent to erythritol ratio is 95:5 to 65:35 wt. % solids.2. The gelled confection composition of claim 1 , wherein the gelled confection comprises at least 70 wt. % solids.3. The gelled confection composition of claim 1 , wherein the gelled confection comprises not more than 95 wt. % solids.4. The gelled confection composition of claim 1 , wherein the gelled confection comprises not more than 50 wt. % solids sugar.5. The gelled confection composition of claim 1 , wherein the gelled confection comprises not more than 20 wt. % solids sugar.6. The gelled confection of claim 1 , wherein the gelled confection has texture similar to that of a gelled confection comprising corn syrup to sucrose at a ratio of 55:45 wt. % solids.7. The gelled confection of claim 1 , wherein the gelled confection further comprises sucrose claim 1 , at a level less than 25 wt. % solids of the gelled confection composition.8. The gelled confection composition of claim 1 , wherein the doctoring agent is brown rice syrup.9. The gelled confection of claim 1 , wherein the doctoring agent is sucromalt.10. The ...

Gel, a temperature-resistant gummy candy comprising the same, and a method for preparing the gummy candy

The invention relates to a gel, a temperature-resistant candy comprising the same, and a method for preparing the gel gummy candy.

STEVIA EXTRACTS

A Stevia extract made from leaves of the plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products. 14-. (canceled)5Stevia rebaudiana. Leaves of a cultivar , comprising Rebaudioside D , Rebaudioside N , and Rebaudioside O , having a total steviol glycosides content defined as the sum of the concentrations of Rebaudioside A , Rebaudioside B , Rebaudioside C , Rebaudioside D , Rebaudioside E , Rebaudioside F , Rebaudioside M , Rebaudioside N , Rebaudioside O , Stevioside , Steviolbioside , Dulcoside A and Rubusoside on a wt/wt dry basis , wherein a relative concentration of Rebaudioside O to the total steviol glycosides content is greater than 0.8% and wherein the sum of the relative concentrations of Rebaudioside D , Rebaudioside E , and Rebaudioside N to the total steviol glycosides content is greater than 5.0% , wherein the relative concentration is calculated as follows:{'br': None, 'Relative concentration of steviol glycoside=[concentration of steviol glycoside (% wt/wt on dry basis)/total steviol glycosides content (% wt/wt on dry basis)]×100.'}6. The leaves of claim 5 , wherein the relative concentration of Rebaudioside D is at least 2.4%.7. The leaves of claim 5 , wherein the relative concentration of Rebaudioside E is at least 1.0%.8. The leaves of claim 5 , wherein the relative concentration of Rebaudioside N is at least 1.6%.9. An aqueous extract of the leaves of claim 5 , comprising Rebaudioside D claim 5 , Rebaudioside N claim 5 , and Rebaudioside O claim 5 , having a total steviol glycosides content defined as the sum of the concentrations of Rebaudioside A claim 5 , Rebaudioside B claim 5 , Rebaudioside C claim 5 , Rebaudioside D claim 5 , Rebaudioside E claim 5 , Rebaudioside F claim 5 , Rebaudioside M claim 5 , Rebaudioside N claim 5 , Rebaudioside O claim 5 , Stevioside claim 5 , Steviolbioside claim 5 , Dulcoside A and Rubusoside on a wt/wt dry basis claim 5 , wherein a ...

Method for Coating a Piece of Chocolate and Coated Piece of Chocolate

Method for coating a piece of chocolate that includes a placement step for placing an edible metal foil having a thickness less than 20 micrometers on at least one part of the outer surface of a surface layer of said piece of chocolate, said layer comprising cocoa butter, a heating step in which the piece of chocolate is exposed to a temperature equal to or greater than the melting temperature of the cocoa butter such that the cocoa butter of said layer melts and attaches said foil to the layer, and a solidification step wherein the melted butter solidifies, the foil being adhered to the surface layer of said piece of chocolate. The invention also relates to a piece of chocolate made according to the methods disclosed herein.

Self-compatible stevia varieties, breeding methods therefrom and methods of preparing novel compositions using said varieties

Novel cultivars of Stevia rebaudiana plant, with a novel genetic trait of self-compatibility, and the advantageous use of this genetic trait in Stevia rebaudiana crossing breeding for increasing steviol glycosides production, including food and beverage products and other consumables, are disclosed.

SWEET TASTE RECEPTOR ANTAGONIST COMPOSITIONS

The present disclosure relates to compositions comprising gymnemic acid, together with a form of zinc to block the unpleasant bitter taste of gymnemic acid as well as to extend the sweet taste blocking properties of gymnemic acid, resulting in palatable compositions for delivery to the oral cavity to block sweet taste receptors located therein. The present disclosure also relates to methods of reducing sugar consumption and reducing calorie intake via administration of such compositions to a subject. 1. A composition comprising gymnemic acid and at least one form of zinc.225-. (canceled) This application is a continuation of U.S. application Ser. No. 15/423,212, filed Feb. 2, 2017, which is a continuation of U.S. application Ser. No. 15/194,411, filed Jun. 27, 2016, now issued as U.S. Pat. No. 9,585,905, which is a continuation of U.S. application Ser. No. 14/738,326, filed Jun. 12, 2015, now issued as U.S. Pat. No. 9,421,217, which claims priority, pursuant to 35 U.S.C. § 119(e), to U.S. Provisional Patent Application Ser. No. 62/011,096, filed Jun. 12, 2014, and U.S. Provisional Patent Application Ser. No. 62/025,725, filed Jul. 17, 2014, the contents of each of which are incorporated herein by reference in their entireties.The present disclosure relates to compositions comprising gymnemic acid, together with a form of zinc to block the unpleasant bitter taste of gymnemic acid as well as to extend the sweet taste blocking properties of gymnemic acid, resulting in palatable compositions for delivery to the oral cavity to block sweet taste receptors located therein. The present disclosure also relates to methods of reducing sugar consumption and reducing calorie intake via administration of such compositions to a subject.Gymnemic acid is extracted from , a woody climbing plant native to India, Africa, and. China. Gymnemic acid is a dietary supplement sold worldwide, primarily in encapsulated forms. (See Ogawa et al., (2004) 45:8-18) Gymnemic acid is known to ...

LOW-FAT WATER-IN-OIL EMULSION

The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt % relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier composition, said emulsifier composition comprising an Acetone-insoluble (AI) component containing a Phosphatidyl Choline (PC), a Phosphatidyl Inositol (PI), a Phosphatidyl Ethanolamine (PE) and a Phosphatidic Acid (PA), wherein PC is in an amount of at most 15.5% relative to the total weight of the emulsifier composition and wherein the emulsifier composition is characterized by a weight ratio R of at most 65%, the ratio R being defined as () wherein PC+PI+PE+PA is the sum of the individual weights of the respective constituents of the AI component and AI is the total weight of the AI component. 111-.13. The composition of wherein the amount of PC is at most 13.0%.14. (canceled)15. The composition of any claim 12 , which is free of hydrolyzed phospholipids.16. The composition of wherein the amount of PC is at most 12.0%.17. The composition of wherein the amount of PC is at most 10.5%.18. The composition of wherein the amount of PC is at most 8.5%.19. The composition of wherein the amount of PC is at most 7.5%.20. The composition of wherein the PA is in an amount of at most 10%.21. The composition of wherein the PE is in an amount of at most 30%.22. The composition of wherein the PI is in an amount between 10% and 30%. The invention relates to a low-fat water-in-oil (W/O) emulsion and its use in making food products. The invention further relates to food products comprising thereof.An emulsion is a composition containing a stable mixture of two immiscible phases, in which droplets of one phase are dispersed throughout the other phase. A typical example of an emulsion is a water-in-oil (W/O) emulsion wherein a certain content of water in a form of water droplets is uniformly dispersed throughout a lipid content that forms a ...

GUMMY CONFECTIONERY COMPOSITION

The present disclosure relates to a gummy confectionery composition comprising: a gummy matrix and one or more components derived from an alcoholic beverage, the one or more components contained within the gummy matrix; or a gummy matrix and alcohol contained within the gummy matrix. The gummy matrix is derived from ingredients comprising a gelling agent, a sweetener, and a texturizing agent. The present disclosure also relates to a process of manufacturing gummy confectionery composition. The process comprises mixing at least a gelling agent and fluid sweetener to form a first mixture, heating the first mixture to a simmer, reducing the heat applied to the first mixture to below the simmering temperature, and mixing an alcohol containing solution and a texturizing agent with the first mixture. The second mixture may comprise 10-60 wt % of the alcohol containing solution, 15-30 wt % of the gelling agent, and 20-70 wt % of the sweetener. 1. A gummy confectionery composition comprising: (i) a gummy matrix and one or more components derived from an alcohol containing solution , the one or more components contained within the gummy matrix; or (ii) a gummy matrix and alcohol contained within the gummy matrix.2. A process of manufacturing the gummy confectionery composition of claim 1 , the process comprising the steps of:(a) mixing a gelling agent and a sweetener together to form a first mixture;(b) heating the first mixture to a simmer;(c) mixing the alcohol containing solution, a texturizing agent, and a weak acid into the first mixture, thereby forming a second mixture;(d) maintaining the temperature of the second mixture to a temperature between about 30° C. and about 90° C.; and(e) refrigerating the second mixture at a temperature between −20° C. and 15° C.3. The process of claim 2 , wherein the second mixture comprises 10 wt % to 60 wt % of the alcohol containing solution.4. The process of claim 3 , wherein the alcohol containing solution is an alcoholic beverage.5 ...

Flavored Sleeve Assembly

A flavored sleeve assembly for imparting a flavor to an oral thermometer includes a sleeve that may be slid onto a temperature probe when the temperature probe is inserted into a mouth. A flavor layer is coupled to the sleeve. The flavor layer imparts a flavor in the mouth thereby enhancing an appeal of having the sleeve being positioned within the mouth. 1. A flavored sleeve assembly being configured to be removably coupled to a thermometer , said assembly comprising:a sleeve being configured to be slid onto a temperature probe when the temperature probe is inserted into a mouth; anda flavor layer being coupled to said sleeve wherein said flavor layer is configured to impart a flavor in the mouth thereby enhancing an appeal of having said sleeve being positioned within the mouth.2. The assembly according to claim 1 , wherein said sleeve has a first end claim 1 , a second end and an outer wall extending between said first end and said second end claim 1 , said outer wall being curved such that said sleeve has a cylindrical shape claim 1 , said first end being open.3. The assembly according to claim 2 , wherein said outer wall has an outer surface claim 2 , said outer wall tapering inwardly between said first end and said second end.4. The assembly according to claim 1 , wherein:said sleeve has an outer surface; andsaid flavor layer being positioned on said outer surface, said flavor layer completely covering said outer surface.5. A flavored sleeve assembly being configured to be removably coupled to a thermometer claim 1 , said assembly comprising:a sleeve having a first end, a second end and an outer wall extending between said first end and said second end, said outer wall being curved such that said sleeve has a cylindrical shape, said first end being open wherein said sleeve is configured to be slid onto a temperature probe when the temperature probe is inserted into a mouth, said outer wall having an outer surface, said outer wall tapering inwardly between said ...

STEVIA EXTRACTS ENRICHED IN REBAUDIOSIDE D, E, N AND/OR O AND PROCESS FOR THE PREPARATION THEREOF

A Stevia extract made from leaves of the plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products. 1. A process for preparing a steviol glycoside composition , comprising the steps of:{'i': Stevia rebaudiana', 'Stevia rebaudiana, 'a) providing leaves, wherein leaves comprise at least one steviol glycoside selected from the group consisting of RebD, RebE, RebN, and RebO, wherein any one or more of RebD, RebE, RebN or RebO is present at or above its common relative concentration;'}b) providing a solvent comprising water;{'i': 'Stevia rebaudiana', 'c) contacting the leaves with the solvent to extract the steviol glycoside from the leaves; and'}{'i': 'Stevia rebaudiana', 'd) separating the leaves to obtain a Stevia extract solution comprising at least one steviol glycoside selected from the group consisting of RebD, RebE, RebN, and RebO, wherein any one or more of RebD, RebE, RebN or RebO is present in the solution at or above its common relative concentration;'}wherein the common relative concentration for RebD is 2.4%, for RebE is 1.0%, for RebN is 1.6%, and for RebO is 0.8%.2. The process of further comprising purification of the Stevia extract solution and drying to obtain a Stevia extract with total steviol glycoside content of at least 6.9% (wt/wt on dry basis).3Stevia rebaudianaStevia rebaudiana. The process of wherein leaves are obtained from a cultivar selected from the group consisting of: ‘807086’ wherein a representative sample of live plant tissue of said ‘807086’ cultivar has been deposited under CGMCC No. 9702; ‘814011’ wherein a representative sample of live plant tissue of said ‘814011’ cultivar has been deposited under CGMCC No. 9701; and ‘817096’ wherein a representative sample of live plant tissue of said ‘817096’ cultivar has been deposited under CGMCC No. 9703.4Stevia rebaudianaStevia rebaudiana. The process of wherein leaves are obtained from a cultivar generated using ...

pH Controlled Composition

Compositions are described that use glucono delta lactone (GDL) in a portion of a composition containing two portions with differing water activities. GDL is included in a low water activity portion that is in contact with a high water activity portion, such that an interface formed between the two portions contains gluconic acid formed by contact of GDL with water from the high water activity portion. Methods of controlling pH in a composition containing two portions with differing water activities and methods of controlling microbial growth at an interface of two portions with differing water activities are also described.

Method of improving flavor of a composition of (d)-beta-hydroxybutyric acid and (d)-1,3 butanediol and use as a nutritional supplement and therapeutic agent

A method of improving flavor of a combination of a composition for increasing circulating ketone levels is disclosed. A composition containing (D)-β-hydroxybutyric acid (D-BHB), (D)-β-hydroxyvaleric acid (D-BHV), and (D)-1,3 butanediol (D-1,3BD) is disclosed. Exemplary compositions may be incorporated into food, supplement, and beverage products.

GLYCERIN-AND PROTEIN-BASED FOAM CANDY PRODUCTS WITH PROBIOTIC BACTERIA

The present invention relates to a glycerin- and protein-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) of less than 0.5 and comprising a) glycerin in an amount of at least 5% (w/w), b) at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one protein which is not gelatin, and d) at least one species of a probiotic bacterium, and optionally e) at least one hydrocolloid. In a presently preferred embodiment the protein is a hydrolyzed protein. Further, the invention relates to processes for producing a glycerin- and protein-based candy product comprising probiotic bacteria. 1. A glycerin- and protein-based foam candy product comprising probiotic bacteria , comprising:(a) glycerin in an amount of at least 5% (w/w),(b) at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof,(c) at least one protein which is not gelatin, and(d) at least one species of a probiotic bacterium, and, optionally(e) at least one hydrocolloid,wherein the product has a moisture content of less than 9% (w/w) and a water activity (aw) of less than 0.5.2. The glycerin- and protein-based candy product according to claim 1 , wherein the at least one protein which is not gelatin is selected from one or more of pea claim 1 , soy claim 1 , whey claim 1 , rice and casein.3. The glycerin- and protein-based candy product according to claim 1 , wherein component (b) comprises at least one saccharide that is a mono- claim 1 , di- claim 1 , oligo- or polysaccharide claim 1 , or a mixture of at least two saccharides.4. The glycerin- and protein-based candy product according to claim 1 , wherein component (b) comprises at least one saccharide that is a disaccharide.5. The glycerin- and protein-based candy product according to claim 1 , wherein component (b) comprises a mixture of at least one mono- or disaccharide and at least one oligo- or ...

METHODS OF PREPARING STEVIOL GLYCOSIDES AND USES OF THE SAME

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein. 1. A method for preparing steviol glycosides composition comprising the steps of: (a) passing an initial mixture of steviol glycosides further comprising a solvent through a column packed with a polymer resin wherein the steviol glycosides are retained weakly in the column; and (b) using the solvent to collect a fraction with a high content of Reb D , Reb E , Reb M , Reb N and Reb O to provide a solution with high content of Reb D , Reb E , Reb M , Reb N and Reb O , wherein the Reb DEMNO/T13SG ratio in the solution is higher than the Reb DEMNO/T13SG ratio of the initial mixture of steviol glycosides.2Stevia rebaudianastevia. The method of claim 1 , wherein step (a) initial mixture of steviol glycosides comprises a solvent and steviol glycoside selected from group including but not limited to purified plant material claim 1 , commercially available extract claim 1 , commercially available mixtures of steviol glycosides claim 1 , by-products of other steviol glycosides' isolation and purification processes claim 1 , synthetic or biosynthetic steviol glycosides claim 1 , e.g. enzymatically glycosylated steviol glycosides claim 1 , steviol glycoside products from bioconversion of steviol glycosides by biocatalysts claim 1 , steviol glycosides from fermentation of recombinant microbial host capable of de novo synthesis of steviol glycosides claim 1 , and combinations thereof.3. The method of claim 1 , wherein an initial solvent selected from pure water claim 1 , aqueous acid claim 1 , alcohol-water claim 1 , and alcohol-aqueous acid mixtures with less than forty volume percent alcohol is used to collect the fraction with the high content of Reb D claim 1 , Reb E claim ...

GEL-LIKE COMPOSITION HAVING HIGH UBIQUINOL CONTENT

This invention relates to a gel-like composition in which ubiquinol is dispersed and stabilized in a gel and which contains 0.2 to 5% by weight of ubiquinol, 5 to 15% by weight of gelatin, 55 to 80% by weight of carbohydrate and/or water-soluble dietary fiber, and 9 to 18% by weight of water, and further contains ascorbic acid and/or gallate type catechin. 1. A gel-like composition in which ubiquinol is dispersed and stabilized in a gel , the gel-like composition comprising:0.2 to 15% by weight of ubiquinol;5 to 15% by weight of gelatin;55 to 80% by weight of carbohydrate and/or water-soluble dietary fiber; and9 to 18% by weight of water, and further comprising:ascorbic acid and/or gallate type catechin.2. The gel-like composition according to comprising:1 to 15% by weight of ubiquinol;5 to 12% by weight of gelatin;55 to 80% by weight of carbohydrate and/or water-soluble dietary fiber;9 to 18% by weight of water; and0.01 to 4% by weight of ascorbic acid and/or gallate type catechin.3. The gel-like composition according to comprising:1 to 5% by weight of ubiquinol;5 to 12% by weight of gelatin;60 to 76% by weight of carbohydrate and/or water-soluble dietary fiber; and13 to 18% by weight of water.4. The gel-like composition according to further comprising organic acid and flavor.5. The gel-like composition according to claim 1 , wherein a content of an emulsifier and a content of oils and fats are less than 1% by weight.6. The gel-like composition according to comprising 0.1 to 2.0% by weight of pectin.7. The gel-like composition according to claim 1 , wherein the ubiquinol is dispersed in the gel with an average particle diameter of 50 μm or less.8. The gel-like composition according to claim 1 , wherein a weight ratio of ubiquinol/ubiquinone after the gel-like composition is allowed to stand at 37° C. in the air for 7 days is 99/1 or more.9. The gel-like composition according to claim 1 , wherein the weight ratio of ubiquinol/ubiquinone after the gel-like ...

MEANS AND METHODS FOR PREVENTING AND/OR TREATING CARIES

The present invention relates to a microorganism belonging to the group of lactic acid bacteria characterized in that it is capable of specifically binding to , wherein the specific binding is (i) resistant to heat treatment; and/or (ii) resistant to protease treatment; and/or (iii) calcium-dependent; and/or (iv) formed within a pH range between 4.5 and 8.5; and/or (v) formed in the presence of saliva. Preferably, the specific binding can be assayed as follows: 133-. (canceled)35. The composition of claim 34 , wherein the feed composition is a pet feed for dogs claim 34 , cats claim 34 , and rats claim 34 , a cattle feed for cows and pigs claim 34 , chicken feed for chicken and turkeys claim 34 , or a fish cultivation feed for porgy and yellowtail.36. The composition of claim 34 , wherein the at least one orally acceptable carrier or excipient comprises a raw feed material selected from the group consisting of cereals claim 34 , brans claim 34 , oil-seed meals claim 34 , animal-derived raw feed materials claim 34 , and combinations thereof.37. The composition of claim 34 , wherein the at least one orally acceptable carrier or excipient comprises a cereal selected from the group consisting of mile claim 34 , wheat claim 34 , barley claim 34 , oats claim 34 , rye claim 34 , brown rice claim 34 , buckwheat claim 34 , fox-tail millet claim 34 , Chinese millet claim 34 , Deccan grass claim 34 , corn claim 34 , soybean claim 34 , and combinations thereof.38. The composition of claim 34 , wherein the at least one orally acceptable carrier or excipient comprises a bran selected from the group consisting of rice bran claim 34 , defatted rice bran claim 34 , bran claim 34 , lowest-grade flour claim 34 , wheat germ claim 34 , barley bran claim 34 , screening pellet claim 34 , corn bran claim 34 , corn germ claim 34 , and combinations thereof.39. The composition of claim 34 , wherein the at least one orally acceptable carrier or excipient comprises an oil-seed meal selected ...

GRANULATION OF A STEVIA SWEETENER

A method for making a granulated sweetener is described. The resulting sweetener has a desirably high solubility level. 19-. (canceled)10. A method for producing a sweetener comprising the steps of:{'i': 'Stevia', 'A) introducing a sweetener powder with a solubility of at least about 1 g per 100 g of water at ambient temperature to a roll compaction apparatus to produce a compacted material;'}B) introducing the compacted material to a size reducing apparatus to obtain a granule mixture; and{'i': Stevia', 'Stevia, 'C) fractionating the granule mixture to obtain a granulated sweetener having a particle size ranging from about 140 μm to about 680 μm and having a dissolution rate greater than a dissolution rate of the powder.'}11Stevia. The method of claim 10 , wherein the dissolution rate of the granulated sweetener is at least about 0.75 grams per minute.12. The method of claim 10 , wherein the roll compaction apparatus operates at between about 5 rpm and about 20 rpm claim 10 , and at a roll pressure of between about 10 bar to about 60 bar to produce the compacted material; and the size reducing apparatus comprises a set of sequentially located granulators equipped with rotors rotating at between about 50 rpm to about 2000 rpm to obtain the granule mixture.13SteviaStevia rebaudiana. The method of wherein the sweetener powder is selected from a group consisting of: Stevioside claim 10 , Rebaudioside A claim 10 , Rebaudioside B claim 10 , Rebaudioside C claim 10 , Rebaudioside D claim 10 , Rebaudioside E claim 10 , Rebaudioside F claim 10 , Rebaudioside M claim 10 , Rebaudioside N claim 10 , Rebaudioside O claim 10 , Steviolbioside claim 10 , Dulcoside A claim 10 , Rubusoside claim 10 , other minor glycosides found in plants claim 10 , and a mixture thereof.14Stevia. The method of claim 10 , further comprising the step of combining the sweetener powder with an additional ingredient before introducing the powder to the roll compaction apparatus.15. The method of claim ...

DISSOLVABLE-CHEWABLE TABLET

A tablet that includes a solid solution of soluble fiber and one or more sugar alcohols, the solid solution having a glass transition temperature of less than 40° C., and one or more additives dispersed in the solid solution such that at least one additive is released from the tablet when the tablet is chewed or dissolved within an oral cavity. 1. A dissolvable-chewable tablet comprising:a solid solution of soluble fiber and one or more sugar alcohols, the solid solution having a glass transition temperature of less than 40° C.; andone or more additives dispersed in the solid solution such that the at least one additive is released from the tablet when the tablet is chewed or dissolved within an oral cavity.2. The tablet of claim 1 , wherein the solid solution comprises at least 20 weight percent of soluble fiber.3. A dissolvable-chewable tablet comprising: at least 20 weight percent soluble fiber, and', 'at least 20 weight percent of one or more sugar alcohols; and, 'a solid solution comprisingone or more additives dispersed in the solid solution such that at least one additive is released from the tablet when the tablet is chewed or dissolved within an oral cavity.4. The tablet of claim 3 , wherein the solid solution has a glass transition temperature of less than 40° C.5. The tablet of claim 1 , wherein the solid solution has a glass transition temperature of between −50° C. and 40° C.6. The tablet of claim 5 , wherein the solid solution has a glass transition temperature of between −20° C. and 10° C.7. The tablet of claim 1 , wherein the tablet further comprises cellulosic fibers dispersed in the solid solution.8. The tablet of claim 7 , wherein the tablet comprises at least one additive absorbed into the cellulosic fibers.9. The tablet of claim 1 , further comprising oil dispersed in the solid solution.10. The tablet of claim 9 , wherein the tablet comprises 2-15 weight percent of oil.11. The tablet of claim 9 , wherein the oil is selected from the group ...

Use of physiological cooling active ingredients, and agents containing such active ingredients

The invention relates to a TRPM8 modulator for achieving a cooling effect on the skin or a mucous membrane.

Emulsion composition and powder composition

An emulsion composition containing menthyl ethers represented by the formula (1) or a power composition prepared by drying such an emulsion composition can provide an emulsion composition and a powder composition which can be readily incorporated in food and drink or perfumery and has a fresh and mild bitterness (a naringin-like bitterness) with slow bitterness rising; in the formula (1), X represents a partial structural formula (1-a) or (1-b), and R 1 and R 2 each represent a methyl group, an ethyl group, a propyl group or an isopropyl group.

PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products. 1. A process for producing a low-calorie sweetener composition , comprising:a) providing a low intensity sweetener;b) providing a crystallization inhibitor;c) dissolving the sucrose and crystallization inhibitor in water to make a solution with 60% to 80% (w/w) total solids content;d) purging the solution (c) with nitrogen to obtain a purged sugar solution;e) providing a high intensity sweetener;f) dissolving the high intensity sweetener in water to obtain a high intensity sweetener solution with about 10% to about 70% (w/w) solids;g) adding the high intensity sweetener solution to the purged sugar solution to obtain a sweetener composition solution containing about 50% to about 80% (w/w) total solids;h) evaporating the sweetener composition solution to obtain a concentrated sweetener composition solution with about 90% to about 97% (w/w) solids content;i) feeding the concentrated sweetener composition solution to an impact beating apparatus to induce intensive crystallization and residual water evaporation, and to produce free flowing granules of the sweetener composition;j) drying the granules to form the low-calorie sweetener composition.2. The process of claim 1 , wherein the high intensity sweetener is made by a process comprising the steps of: i) drying Stevia rebaudiana leaves; ii) treating the dried Stevia rebaudiana leaves with water to extract sweet glycosides claim 1 , wherein a leaves-water mixture is formed; iii) filtering the leaves-water mixture to obtain an aqueous filtrate; iv) directly treating the aqueous filtrate with calcium hydroxide or calcium oxide to raise the pH of the aqueous filtrate to about 10; ...

Compositions and methods for treating crohn's disease and related conditions and infections

In alternative embodiments, the invention provides a “triple combination” therapy for treating, ameliorating and preventing Crohn's Disease (or Crohn syndrome, terminal or distal ileitis or regional enteritis) or related disorders and conditions in mammals, such as paratuberculosis in mammals, or Johne's disease, including genetically-predisposed and chronic disorders, where the microbial or bacterial flora of the bowel is at least one causative or symptom-producing factor; and compositions for practicing same. In alternative embodiments, methods and compositions of the invention comprise or comprise use of therapies, medications, formulations and pharmaceuticals comprising active agents that can suppress or eradicate the microbiota super-infection that causes Crohn's Disease or paratuberculosis infection in mammals. In alternative embodiments, the methods and uses of the invention for treating, ameliorating and preventing Crohn's Disease and complications of Crohn's Disease, or related disorders and conditions in mammals, such as paratuberculosis in mammals, or Johne's disease, comprises administration to an individual (human or mammal) in need thereof: (1) an anti-TNFα composition, or a composition capable of down-modulating TNFα activity; (2) a Hyperbaric Oxygen Treatment, or HBOT; and (3) an anti- Mycobacterium avium sub species paratuberculosis (MAP) (an anti-MAP) agent, composition or therapy.

FORMULATION FOR THE PRODUCTION OF SUGAR-FREE SUGAR COTTON

The present invention relates to the manufacturing industry of raw materials to produce sweet candies. More specifically, it is related to the manufacture of raw materials that normally comprise sucrose in its composition and more specifically to the manufacture of raw materials to produce cotton candy. The formulation has the advantage of not containing sucrose and allowing the manufacture of cotton candy; It can be processed in a normal cotton candy manufacturing machine and with a performance equal to that achieved when using sucrose; its components neither by digestion nor by metabolism, result in glucose. This formulation has the following qualitative base composition: Steviol Glycosides or Extract, Polydextrose, Isomaltose, Trehalose, Isomaltulose, Gluconodeltalactone, and Silicon dioxide. 1. A formulation for the production of cotton candy without sucrose , comprising as a qualitative composition:{'i': 'Stevia Rebaudiana', 'Steviol Glycosides or Extract,'}Polydextrose,Isomaltose,Trehalose,Isomaltulose,Glucono delta-lactone, andSilicon dioxide.2. The formulation to produce cotton candy without sucrose claim 1 , according to claim 1 , wherein the quantitative composition of the formulation is:{'i': 'Stevia Rebaudiana', 'A. 0.3 to 0.5 weight % of Steviol glycosides or extract,'}B. 20 to 48 weight % of Polydextrose,C. 5 to 20 weight of Trehalose,D. 8 to 15 weight % of Isomaltose,E. 3 to 10 weight % of Isomaltulose,F. 0.8 to 1.20 weight % of Gluconodeltalactone,G. 0.2 to 0.8 weight % of Silicon dioxide.3. The formulation to produce cotton candy without sucrose claim 1 , according to claim 1 , wherein furthermore comprises citric acid and ascorbic acid.4. The formulation to produce cotton candy without sucrose claim 1 , according to claim 1 , wherein the granulometry of each component is:From 0.2 to 0.5 mm of reabudioside, natural powder colors, natural powder flavorings and silicon dioxide;From 0.71 to 0.8 mm of isomaltulose, trehalose, glucono deltalactone, ...

NUTRITIONAL SUPPLEMENTS

Compositions are provided for preparing low dosage supplements in the form of a confectionery which are easy to swallow and have a desirable taste. The resulting compositions are suitable for delivering all natural active ingredients to aid in alleviating a particular disease or promote overall well-being. Methods of forming the confectionery are also provided herein. 1. A composition comprising:at least one natural sweetener in an amount from about 60% to about 95% by weight of the composition;at least one binding agent;at least one thickening agent;at least one stabilizing agent;at least one flavoring agent;at least one natural active ingredient; andat least one solvent.2stevia. The composition of claim 1 , wherein the at least one natural sweetener is selected from the group consisting of organic evaporated cane sugar claim 1 , beet sugar claim 1 , claim 1 , sucrose claim 1 , dextrose claim 1 , fructose claim 1 , glucose claim 1 , corn syrup claim 1 , maltose claim 1 , maltodextrin claim 1 , lactose claim 1 , maple syrup claim 1 , molasses claim 1 , honey claim 1 , barley malt claim 1 , rice syrup claim 1 , honey claim 1 , agave nectar claim 1 , fruit juice sweeteners claim 1 , and combinations thereof.3. The composition of claim 1 , wherein the at least one natural sweetener comprises organic evaporated cane sugar and is present in an amount from about 60% to about 95% by weight of the composition.4. The composition of claim 1 , wherein the at least one binding agent is selected from the group consisting of gelatin claim 1 , carrageenan claim 1 , seaweed claim 1 , locust bean gum claim 1 , pectin claim 1 , agar claim 1 , alginate claim 1 , guar gum claim 1 , xanthan gum claim 1 , gum arabic claim 1 , starch derivatives claim 1 , isomalt claim 1 , and combinations thereof.5. The composition of claim 1 , wherein the at least one binding agent comprises gelatin having a Bloom rating of from about 150 to about 175 Bloom and is present in an amount from about 0.1% to ...

Food And Beverage Products Containing 1,3-Propanediol And Methods Of Modifying Flavor Release Using 1,3-Propanediol

Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including modified flavor release, relative to an otherwise identical food product or beverage that does not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of these products or food ingredients in these products even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products to effect this modified flavor release, such as about 0.1 to about 2 weight percent, or in specific ratios relative to one or more flavor compounds in the product. 1. A method for modifying flavor release in a food or beverage , the method comprising preparing a food or beverage comprising 1 ,3-propanediol in an amount effective to provide a ratio of 1 ,3-propanediol to a flavor compound in the food or beverage of about 0.005:100 to about 15:100 to modify release of the flavor compound from the food or beverage.2. The method according to claim 1 , wherein modifying release of the flavor compound is suppression of release of the flavor compound by at least 10 percent as determined by PTR-MS as compared to an otherwise identical food or beverage comprising propylene glycol instead of 1 claim 1 ,3-propanediol in the same ratio to the flavor compound claim 1 , and wherein percent suppression is calculated according to formula I claim 1 ,{'br': None, 'sub': Z', 'PG', 'PG, '(I-I)/I×100, \u2003\u2003(formula I)'}where I is peak height, Z is 1,3-propanediol, and PG is propylene glycol.3. The method according to claim 1 , wherein 1 claim 1 ,3-propanediol is included in an amount effective to provide a ratio of 1 claim 1 ,3-propanediol to flavor compound of about 0.01:100 to about 5:100.4. The method according to claim 1 , wherein 1 claim 1 ,3-propanediol is included in an amount effective to provide a ratio of 1 claim 1 ,3-propanediol to flavor compound ...

FILLING COMPOSITIONS FOR FOOD PRODUCTS AND FOOD PRODUCTS CONTAINING THE COMPOSITIONS

A comestible non-baked food filling composition comprises a pulse flour and not more than 50% by weight fat, the composition being ambient-stable, having a water activity of not more than 0.6, and having a specific gravity of not more than 1.05. Food products comprising said filling compositions including food products () comprising a portion of filling () in combination with at least one cooked comestible outer portion () that has a water content of not more than 11% by weight based on the total weight of the said outer portion, wherein the comestible outer portion is selected from biscuit, cooked snack dough and granola. The compositions when alone or within the said food products have good organoleptic properties. 129-. (canceled)31. A composition according to claim 30 , wherein the proportion of the energy value (in kcal/100 g or kJ/100 g) of the composition attributable to protein present in the composition is at least 5% claim 30 , preferably at least 12%.32. A composition according to claim 30 , wherein the composition comprises dietary fibre in an amount of at least 3 g per 100 g claim 30 , preferably at least 6 g per 100 g.33. A composition according to claim 30 , wherein the pulse flour comprises one or more flours selected from flours of chick pea claim 30 , dry beans claim 30 , faba beans claim 30 , dry peas and lentils claim 30 , preferably chick pea flour.34. A composition according to claim 30 , wherein the composition further comprises one or more ingredients derived from sesame seeds selected from the group consisting of sesame oil claim 30 , sesame seed flour and tahini.35. A composition according to claim 33 , wherein the composition has a specific gravity of from 0.65 to 1.0.36. A composition according to claim 30 , which is gluten-free.37. A composition according to claim 30 , which is lactose-free.38. A food product comprising at least one cooked comestible outer portion comprising a water content of not more than 11% claim 30 , preferably not ...

OPACITY MODIFYING AGENTS FOR EDIBLE PRODUCTS

An opacity modifying agent in particulate form comprising a starch, a dextrin, an optional film former, and an optional binder is disclosed herein. Also provided is an opacity modifying suspension comprising the opacity modifying agent and a liquid. The opacity modifying agent or suspension can be added to edible products to provide increased opacity. Methods of producing the opacity modifying agent are also disclosed. 1. An opacity modifying agent in particulate form comprising a starch , a dextrin , a film former , and a binder , wherein the agent comprises the starch in an amount from about 75% to about 90% by weight of the agent , wherein the agent comprises the dextrin in an amount from about 2.5% to about 10% by weight of the agent , and wherein the agent comprises the film former in an amount from about 0.1% to about 15% by weight of the agent.2. The agent of claim 1 , wherein the starch is selected from the group consisting of unmodified corn starch claim 1 , modified corn starch claim 1 , unmodified tapioca starch claim 1 , modified tapioca starch claim 1 , unmodified potato starch claim 1 , modified potato starch claim 1 , unmodified rice starch claim 1 , modified rice starch claim 1 , unmodified wheat starch claim 1 , modified wheat starch claim 1 , alkaline treated starch claim 1 , acid treated starch claim 1 , bleached starch claim 1 , roasted starch claim 1 , hydroxypropyl starch claim 1 , oxidized starch claim 1 , and combinations thereof.3. The agent of claim 1 , wherein the dextrin is selected from the group consisting of branched dextrin claim 1 , unbranched dextrin claim 1 , maltodextrin claim 1 , amylodextrin claim 1 , corn dextrin and combinations thereof.4. The agent of claim 1 , comprising film former in an amount of at least about 0.1% and at most about 7% by weight of the agent.5. The agent of claim 1 , wherein the film former is selected from the group consisting of agar claim 1 , alginate claim 1 , carrageenan claim 1 , cassia claim 1 , ...

Dietary supplement compositions with enhanced delivery matrix, gummies, chocolates, atomizers and powders containing same, and methods of making same

A dietary supplement composition having a dispersion including a plurality of liposomal vesicles, includes an active ingredient, phospholipid contained in the liposomal vesicles, and a coating material. The active ingredient is incorporated within the liposomal vesicles having a barrier coating of the coating material including one of a biopolymer, polyethylene glycol, chitosan and a combination thereof. The coating material is free flowing in the dispersion such that the liposomal vesicles are surrounded by the coating material without being attached to the liposomal vesicles and without forming part of the liposomal vesicles and without affecting weight of the liposomal vesicles. The dispersion is filtered using a tangential flow technique, which washes out outer periphery of liposomal vesicles for removing inactive ingredients contained outside the liposomal vesicles without washing out the coating material surrounding the liposomal vesicles. The dietary supplement composition may be incorporated in gummies, chocolates, atomizers or powders.

Homovanillic acid ester for reducing or inhibiting fatty acid absorption in the small intestine

The present invention particularly relates to new uses of compounds of formula (I) (as described herein) for inhibiting or reducing the absorption of free fatty acids in the small intestine, as well as a new compound of formula (I) as such, aroma compositions and new compositions comprising such a compound of formula (I). Further aspects of the present invention result from the patent claims and the subsequent description including the examples.

ENZYMATIC SYNTHESIS OF SOLUBLE GLUCAN FIBER

An enzymatically produced soluble α-glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble α-glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble α-glucan fiber are also provided. 113-. (canceled)14. A method of producing alpha-glucan in a food product , said method comprising:combining a food product that has at least water and sucrose with a glucosyltransferase enzyme comprising an amino acid sequence that is at least 90% identical to SEQ ID NO:10 or SEQ ID NO:43, wherein alpha-glucan is produced by the glucosyltransferase enzyme in the food product.15. The method of claim 14 , wherein the food product is a liquid food product.16. The method of claim 14 , wherein the food product is a dairy product.17. The method of claim 14 , wherein the food product is a beverage.18. The method of claim 17 , wherein the beverage is a carbonated beverage.19. The method of claim 17 , wherein the beverage is a fruit juice.20. The method of claim 17 , wherein the beverage is a concentrated juice.21. The method of claim 17 , wherein the beverage is a milk-based drink.22. The method of claim 14 , wherein the food product is selected from the group consisting of yogurt claim 14 , yogurt drinks claim 14 , milk drinks claim 14 , flavored milks claim 14 , smoothies claim 14 , ice cream claim 14 , shakes claim 14 , quarg claim 14 , whipped mousse claim 14 , fondants claim 14 , nougats claim 14 , soups claim 14 , syrups claim 14 , sauces claim 14 , dressings claim 14 , and coffee creamers.23. The method of claim 14 , wherein the food product is a bakery product.24. The method of claim 14 , wherein the food product has a caloric content that is reduced in comparison to the corresponding caloric content of the food product before said combining.25. The method of claim 14 , ...

MIXTURES HAVING IMPROVED COOLING EFFECT

A mixtures which contain (a) at least one phenylalkenal of formula (I) wherein Rand Rindependently represent hydrogen, a methyl or phenyl group, Rrepresents hydrogen, a phenyl group, alkenyl group or a linear or branched alkyl group with 1 to 5 carbon atoms, and the broken double lines independently represent a single bond or a double bond, and (b) at least one physiological cooling agent. 2. The mixtures as claimed in claim 1 , wherein formula (I) claim 1 , Rand Rare different and denote hydrogen or phenyl claim 1 , Rstands for hydrogen claim 1 , an alkenyl or a linear or branched alkyl group with 1 to 5 carbon atoms claim 1 , and the broken double lines represent claim 1 , independently of one another claim 1 , a single bond or a double bond.3. The mixtures as claimed in claim 1 , wherein they contain phenylalkenals (component a) claim 1 , which are selected from the group comprising 2-phenyl-but-2-enal claim 1 , 2-phenyl-pent-2-enal claim 1 , 3-phenyl-pent-4-enal claim 1 , 2-phenyl-pent-4-enal and mixtures thereof.4. The mixtures as claimed in claim 1 , wherein they contain physiological cooling agents (component b) claim 1 , which are selected from the group comprising menthol claim 1 , L-menthol claim 1 , menthone glycerol acetal claim 1 , menthyl lactate claim 1 , substituted menthane-3-carboxylic acid amides claim 1 , menthane-3-carboxylic acid-N-ethylamide claim 1 , 2-isopropyl-N claim 1 ,2 claim 1 ,3-trimethylbutanamide claim 1 , substituted cyclohexane-carboxylic acid amides claim 1 , 3-menthoxy-1 claim 1 ,2-propanediol claim 1 , 2-hydroxyethylmenthyl carbonate claim 1 , 2-hydroxypropylmenthyl carbonate claim 1 , N-acetylglycine menthyl esters claim 1 , menthyl-hydroxy-carboxylic acid esters claim 1 , menthyl-3-hydroxybutyrate claim 1 , menthyl monosuccinate claim 1 , 2-mercaptocyclodecanone claim 1 , menthyl-2-pyrrolidin-5-one carboxylate and mixtures thereof.5. The mixtures as claimed in claim 1 , wherein they further contain(c) at least one aroma ...

OPACITY MODIFYING AGENTS FOR EDIBLE PRODUCTS

An opacity modifying agent in particulate form comprising a starch, a dextrin, an optional film former, and an optional binder is disclosed herein. Also provided is an opacity modifying suspension comprising the opacity modifying agent and a liquid. The opacity modifying agent or suspension can be added to edible products to provide increased opacity. Methods of producing the opacity modifying agent are also disclosed. 1. An opacity modifying agent in particulate form comprising a starch , a dextrin , a film former , and a binder , wherein the agent comprises the starch in an amount from about 75% to about 90% by weight of the agent , wherein the agent comprises the dextrin in an amount from about 2.5% to about 10% by weight of the agent , and wherein the agent comprises the film former in an amount from about 0.1% to about 15% by weight of the agent.2. The agent of claim 1 , wherein the starch is selected from the group consisting of unmodified corn starch claim 1 , modified corn starch claim 1 , unmodified tapioca starch claim 1 , modified tapioca starch claim 1 , unmodified potato starch claim 1 , modified potato starch claim 1 , unmodified rice starch claim 1 , modified rice starch claim 1 , unmodified wheat starch claim 1 , modified wheat starch claim 1 , alkaline treated starch claim 1 , acid treated starch claim 1 , bleached starch claim 1 , roasted starch claim 1 , hydroxypropyl starch claim 1 , oxidized starch claim 1 , and combinations thereof.3. The agent of claim 1 , wherein the dextrin is selected from the group consisting of branched dextrin claim 1 , unbranched dextrin claim 1 , maltodextrin claim 1 , amylodextrin claim 1 , corn dextrin and combinations thereof.4. The agent of claim 1 , comprising film former in an amount of at least about 0.1% and at most about 7% by weight of the agent.5. The agent of claim 1 , wherein the film former is selected from the group consisting of agar claim 1 , alginate claim 1 , carrageenan claim 1 , cassia claim 1 , ...

Hydroxyflavanones as Appetite Stimulants

The invention relates to compounds of formula (I) or the salts thereof, said compounds of formula (I) being selected from among the group consisting of homoeriodictyol (1), eriodictyol (2), hesperetin (3) and sterubin (4), for use in the treatment of an ailment which can be alleviated or prevented by influencing the serotonin level and the concentration of free fatty acids in the blood. 2. A medicament comprising the compound of formula (I) as claimed in for use in the treatment of a condition which can be alleviated or prevented by influencing the serotonin level and the concentration of free fatty acids in the blood.3. The compound or salts thereof as claimed in claim 1 , wherein the condition to be treated is lack of appetite.4. A substance mixture claim 1 , comprising{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, '(i) at least one compound as claimed in or salts thereof,'}(ii) at least one solid carrier, and(iii) one or more flavorings,with the proviso that the sum of components (i), (ii) and (iii), together with any further ingredients, is 100% by weight, based on the total amount of the total substance mixture, wherein the condition to be treated is lack of appetite.5. The compound as claimed in claim 1 , wherein in the salt claim 1 , countercations are selected from the group consisting of ammonium ions claim 1 , trialkylammonium ions claim 1 , sodium claim 1 , potassium claim 1 , magnesium or calcium cations.6. A method for using homoeriodictyol (1) claim 1 , eriodictyol (2) and sterubin (4) in a foodstuff consumed for nourishment or pleasure claim 1 , wherein the homoeriodictyol (1) claim 1 , eriodictyol (2) and sterubin (4) are present in a concentration of 30 mg/kg claim 1 , based on the total mass of the foodstuff consumed for nourishment or pleasure.7. The method as claimed in claim 6 , which is a non-therapeutic method for influencing the serotonin level and the concentration of free fatty acids in the blood to increase the appetite.8. The method as ...

Spray dried cacao pulp

The present disclosure is directed to a novel food ingredient, namely spray dried cacao pulp and spray dried cacao pulp on a carrier and methods of preparing and using the same.

Foodstuff and products, ingredients, processes and uses

The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.

CONFECTIONERY PRODUCT

A confectionery product for consumption before, during and/or after physical exercise is described. The confectionery product comprises a hard candy outer portion and a core of chewy candy encapsulated in the hard candy outer portion. The hard candy outer portion comprises a first nutritional supplement formulated for consumption before physical exercise. The core of chewy candy comprises a second nutritional supplement formulated for consumption during and/or after physical exercise. In use, the hard candy outer portion is consumed before the core so as to sequentially deliver the first and second nutritional supplements to the consumer. A method of sequentially delivering nutritional supplements respectively formulated to be consumed before, during and/or after physical exercise, and a method of preparing a confectionery product for consumption before, during and/or after physical exercise are also described. 1. A confectionery product for consumption before , during and/or after physical exercise comprising:a) a hard candy outer portion comprising a first nutritional supplement formulated for consumption before physical exercise; andb) a core of chewy candy encapsulated in the hard candy outer portion, said core comprising a second nutritional supplement formulated for consumption during and/or after physical exercise, wherein, in use, the hard candy outer portion is consumed before said core so as to sequentially deliver the first and second nutritional supplements to the consumer.2. The confectionery product of claim I further comprising an edible stick having a first end extending into the core of chewy candy , said edible stick comprising a third nutritional supplement formulated for consumption after physical exercise.4. The method of claim 3 , wherein the confectionery product further comprises an edible stick having a first end extending into the core of chewy candy claim 3 , said edible stick comprising a third nutritional supplement formulated for ...

Oral composition

The present invention provides a mouthwash composition comprising a heterogeneous gel, wherein said heterogeneous gel comprises at least two gelling agents and two or more active ingredients, and wherein the composition provides the differential release of the active ingredients over a period of time.

Oral preparation

The present invention relates to an oral composition comprising a volatile sulphur compound breath-odour controlling amount of methyl mercaptan oxidase. The oral composition may be used in a method for controlling breath-odour in a host, which method comprises applying the composition to the oral cavity of that host. The invention also provides a polypeptide having methyl mercaptan oxidase activity, wherein said polypeptide is: (a) a polypeptide comprising an amino acid sequence as set out in SEQ ID NO: 2; (b) a polypeptide comprising an amino acid sequence having at least 50% sequence identity with the amino acid sequence of SEQ ID NO: 2; (c) a polypeptide encoded by a polynucleotide comprising the polynucleotide sequence as set out in SEQ ID NO: 1 or SEQ ID NO: 3; or (d) a fragment of a polypeptide as defined in (a), (b) or (c).

FOOD CONTAINING MILK CERAMIDE, AND PROCESS FOR PRODUCTION THEREOF

Provided is a food containing milk ceramide that solves the problems of sedimentation and non-uniformity within the food. Also provided is a process for producing the food. Milk ceramide is transformed into a paste and added to a food. In this manner, it becomes possible to add 0.3-10.0% of milk ceramide to a food homogeneously without causing precipitation. Thus, a food can be provided, which contains milk ceramide homogeneously in such an amount that cannot be achieved by conventional techniques without causing sedimentation. 1. A method for producing a food characterized by gummy candy comprising:mixing milk ceramide and an acidifier to prepare a milk ceramide paste, andproducing a gummy candy with the milk ceramide paste, the gummy candy comprising milk ceramide in an amount of 0.3 to 10%.2. The method according to claim 1 , wherein the milk ceramide has a protein content of 15 to 35% by dry weight and a lipid content of 45 to 65% by dry weight claim 1 , and has a milk-derived phospholipid content in total lipids of 15% by dry weight or more.3. The method according to claim 1 , comprising dissolving the mixed milk ceramide and acidifier in water.4. The method according to claim 3 , wherein the milk ceramide paste comprises 15 to 50 parts by weight of the milk ceramide claim 3 , 5 to 30 parts by weight of the acidifier claim 3 , and 20 to 80 parts by weight of water.5. The method according to claim 1 , wherein the acidifier is one or more selected from citric acid claim 1 , malic acid claim 1 , acetic acid claim 1 , and lactic acid.6. The method according to claim 1 , wherein the milk ceramide paste has a pH value of 1.7 to 4. This is a Divisional Application of U.S. application Ser. No. 13/997,501, which is the National Stage of International Application No. PCT/JP2011/079818, filed Dec. 22, 2011, which claims priority to Japanese Application No. 2010-291010, filed Dec. 27, 2010. The disclosures of each of application Ser. Nos. 13/997,501 and PCT/JP2011/079818 ...

Synthetic spilanthol and use thereof

The present application provides a synthetic spilanthol flavor composition that includes (2E,6Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide. The synthetic spilanthol composition can also contain, and at least one of (2E,6E,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide and (2E,6Z,8Z)—N-(2-methylpropyl)-2,6,8-decatrienamide, the (N-(2-methylpropyl)-2,6,8-decatrienamide being present in amounts effective to impart a salivating or tingle effect while reducing the perception of off notes, as compared to the off-notes perceived upon consumption of natural spilanthol (e.g. spilanthol obtained from jambu oleoresin). Methods of increasing salivation and/or providing a tingling sensation upon consuming an orally consumable product that include adding to the product a synthetic spilanthol flavor composition are also provided. Synthetic spilanthol flavor compositions can be added to orally consumed products, such as, but not limited to, foods, beverages, pharmaceuticals, nutraceuticals, or therapeutic compositions, oral personal care products, gums (e.g. chewing gum or bubble gum), candy or lozenges.

GELATIN GUMMY COMPOSTION AND METHODS OF MAKING AND USING THEREOF

A method of making a gummy composition, comprising providing a gelatin blend, comprising gelatin and a swelling agent, providing a bonding blend, comprising a combination of at least two of a monosaccharide, a disaccharide and a tri-saccharide, providing an active blend, comprising an active agent and a liquid solvent, wherein the liquid solvent comprises a diprotic solvent, tri-protic solvent, or a combination thereof, combining the active blend, the bonding blend and a gelatin blend to provide a molding blend, and forming the molding blend into a gummy composition 1. A method of making a gummy composition , comprisingproviding a gelatin blend, comprising gelatin and a swelling agent,providing a bonding blend, comprising a combination of at least two of a monosaccharide, a disaccharide and a tri-saccharide,providing an active blend, comprising an active agent and a liquid solvent, wherein the active agent comprises an pharmaceutical active ingredient (API), and wherein the liquid solvent comprises a diprotic solvent, tri-protic solvent, or a combination thereof,combining the active blend, the bonding blend and a gelatin blend to provide a molding blend wherein the bonding blend has a higher Brix number than the molding blend, andforming the molding blend into a gummy composition.2. The method of claim 1 , wherein the swelling solvent comprises water claim 1 , ethanol claim 1 , glycerol or a combination thereof.3. The method of claim 1 , wherein the bonding blend consists substantially of at least three of tagatose claim 1 , psicose claim 1 , sorbose claim 1 , trehalose claim 1 , isomaltulose claim 1 , mannose claim 1 , or a combination thereof.4. (canceled)5. The method of claim 1 , wherein the molding blend comprises gelatin at a concentration of about 9%.6. The method of claim 1 , wherein the active agent comprises an antibacterial agent claim 1 , an antifungal agent claim 1 , a pain or fever reliever claim 1 , an analgesics claim 1 , an anti-inflammatory agent ...

PECTIN GUMMY COMPOSTION AND METHODS OF MAKING AND USING THEREOF

A method of making a gummy composition, comprising providing a gelling blend, comprising pectin having a carboxyl content of not more than 45% by weight of pectin and an amide content of not less than 20% by weight of pectin, a solubilizing blend, a swelling solvent and optionally a first bonding blend; optionally providing an emulsifying blend; optionally providing a second bonding blend, wherein the first bonding blend and the second bonding form a bonding blend; optionally providing an active blend, comprising an active agent; combining the gelling blend, the surfactant blend, the bonding blend and the active blend to provide a pre-molding blend, combing the pre-molding blend with a pH adjusting blend to provide a molding blend, wherein the molding blend has a pH value at least about 5; and forming the molding blend into a gummy composition. 1. A method of making a gummy composition , comprising providing a gelling blend , comprisingpectin having a carboxyl content of not more than 45% by weight of pectin and an amide content of not less than 20% more than 25% by weight of pectin;a solubilizing blend, wherein the solubilizing blend comprises a solubilizing salt having a formula of M-A, wherein M represent a cation of an alkaline or alkaline earth metal and A represent an anion of a multivalent acid having at least one pKa exceeding about 4;a swelling solvent; andoptionally a first bonding blend,optionally providing an emulsifying blend;optionally providing a second bonding blend, wherein the first bonding blend and the second bonding form a bonding blend;providing an active blend, comprising an active agent;combining the gelling blend, the emulsifying blend, the bonding blend and the active blend to provide a pre-molding blend;combining the pre-molding blend with a pH adjusting blend to provide a molding blend, wherein the molding blend has a pH value at least about 5; andforming the molding blend into a gummy dosage composition.2. The method of claim 1 , wherein ...

SUGAR REDUCTION OF FOOD PRODUCTS

A process for reducing the monosaccharide and/or disaccharide content in a food material, the process comprising contacting the food material with a glucosyltransferase that comprises an amino acid sequence having at least 95% identity to SEQ ID NO: 1. 1. A process for reducing the monosaccharide and/or disaccharide content in a food material , the process comprising contacting the food material with a glucosyltransferase that comprises an amino acid sequence having at least 95% identity to SEQ ID NO:1.2. A process according to wherein the glucosyltransferase converts monosaccharides and/or disaccharides in the food material to oligosaccharides and/or polysaccharides claim 1 , preferably oligosaccharides.3. A process according to wherein the oligosaccharides comprise α-1 claim 2 ,3 glycosidic bonds and/or α-1 claim 2 ,6 glycosidic bonds.4. A process according to wherein the oligosaccharides comprise α-1 claim 2 ,2 glycosidic bonds.5. A process according to wherein the glucosyltransferase comprises an amino acid sequence having at least 97% identity to SEQ ID NO:1.6. A process according to wherein the food material comprises fruit or a component thereof.7. A process according to wherein the food material comprises a fruit juice selected from the group consisting of orange juice claim 1 , apple juice claim 1 , mango juice claim 1 , peach juice claim 1 , banana juice claim 1 , date juice claim 1 , apricot juice claim 1 , grape fruit juice claim 1 , papaya juice claim 1 , pineapple juice claim 1 , raspberry juice claim 1 , strawberry juice claim 1 , pear juice claim 1 , tangerine juice and cherry juice.8. A process according to wherein the process comprises providing the food material at pH between about 3 and 5 and contacting the food material with the glucosyltransferase.9. A process according to comprising immobilising the glucosyltransferase on a support.10. A process according to wherein the total combined monosaccharide and disaccharide content in the food ...

Composition for oral cavity and food product, or beverage

It is an object to provide an oral composition, a food, or a beverage and a remineralizing agent having excellent action of remineralizing demineralized tooth enamel. The present invention is an oral composition, a food, or a beverage comprising sodium chondroitin sulfate and a calcium phosphate. The present invention is a tooth remineralizing agent comprising sodium chondroitin sulfate and a calcium phosphate as active ingredients.

SOLID, EDIBLE, CHEWABLE LAXATIVE COMPOSITION

The invention is directed to an edible solid composition having laxative properties. The composition has a smooth mouth feel, in non-gritty and has a pleasant taste. It is prepared by melt-combining together the ingredients including a bulking agent and laxative as well as an optional flavor agent and electrolyte. The melt is a dispersion containing a substantially homogeneous combination of ingredients. The melt is cooled to form an amorphous solid dispersion or solution of the ingredients. The ingredients are mutually compatible so that upon cooling they do not separately crystallize to form a gritty mouth feel product. 1. An edible , solid composition , comprising: a laxative and a bulking agent wherein the composition is formed by heating the laxative and bulking agent together to form a fluid dispersion and cooling the fluid dispersion to form the edible solid composition , and wherein the edible solid composition has laxative properties.2. The edible claim 1 , solid composition according to wherein the bulking agent is selected from the group consisting of corn syrup claim 1 , sorbitol claim 1 , sucrose claim 1 , dextrose claim 1 , invert sugar claim 1 , ludiflash claim 1 , chocolate claim 1 , maltitol claim 1 , high fructose syrup claim 1 , rice syrup claim 1 , barley malt syrup claim 1 , glycerin claim 1 , maltodextrins claim 1 , starch hydrolysate claim 1 , honey claim 1 , molasses claim 1 , soy lecithin claim 1 , condensed milk claim 1 , fat free sweetened condensed milk claim 1 , evaporated milk claim 1 , sweetened condensed milk and any combination thereof.3. The edible claim 1 , solid composition according to further comprising a sweetening agent.4. The edible claim 3 , solid composition according to wherein the sweetening agent is selected from the group consisting of sugar claim 3 , sorbitol claim 3 , saccharine claim 3 , aspartame claim 3 , acesulfame potassium claim 3 , sucralose claim 3 , isomalt claim 3 , mannitol claim 3 , stevia claim 3 , ...

GUMMY COMPOSITIONS FOR NUTRITIONAL SUPPLEMENTATION

A method for treating a prenatal, pregnant or breastfeeding patient for a disease, condition or disorder that is associated with a nutritional deficiency in the patient comprising administering at least one gummy composition to a patient. The gummy composition comprises an effective amount of vitamin A, vitamin B, vitamin B, vitamin B, vitamin C, vitamin D, vitamin E, vitamin B, iodine, choline, iron, and at least one omega-3 fatty acid to treat the disease, condition or disorder in the patient that is associated with a nutritional deficiency in the patient. The gummy composition is provided in a single, homogeneous mixture which is elastic, continuous and readily soluble in aqueous media. 130-. (canceled)31. A method for treating a prenatal , pregnant or a breastfeeding patient for a disease , condition or disorder that is associated with a nutritional deficiency in the patient , the method comprising:{'sub': 6', '12', '9', '3, 'administering a gummy composition to a patient, wherein the gummy composition comprises: vitamin A, vitamin B, vitamin B, vitamin B, vitamin C, vitamin D, vitamin E, vitamin B, iodine, choline, iron, and at least one omega-3 fatty acid to treat a disease, condition or disorder in a patient that is associated with a nutritional deficiency in the patient;'}wherein the gummy composition is provided in a single homogeneous mixture which is elastic and continuous.32. The method of claim 31 , wherein the gummy composition comprises:a total dosing amount of vitamin A ranging from about 550 IU to about 1650 IU,{'sub': '6', 'a total dosing amount of vitamin Branging from about 1 mg to about 4 mg,'}{'sub': '12', 'a total dosing amount of vitamin Branging from about 4 μg to about 12 μg,'}{'sub': '9', 'a total dosing amount of vitamin Branging from about 0.5 mg to about 1.5 mg,'}a total dosing amount of vitamin C ranging from about 10 mg to about 40 mg,a total dosing amount of vitamin D amount ranging from about 500 IU to about 1500 IU,a total dosing ...

THERMO-STABLE STRAINS, PRODUCTS AND METHODS THEREOF

The present disclosure relates to thermo-stable/heat stable strain(s) of micro-organisms, obtaining such thermo-stable strains and incorporating them into food products. These strains are able to survive high temperatures for longer periods of time and thus food products containing such strains are therapeutically effective and beneficial for general health. 1LactobacillusLactobacillus plantarumLactobacillus acidophilus. A food product comprising a thermostable microorganism , wherein the thermostable microorganism is selected from group comprising with ATCC SD No. 6863 and with ATCC SD No. 6864.2Lactobacillus plantarumLactobacillus acidophilus. A method of preparing a food product , said method comprising act of combining a thermostable strain selected from group with ATCC SD No. 6863 and with ATCC SD No. 6864; with component of the food product during or after preparation of the food product.3Lactobacillus plantarumLactobacillus acidophilus. The food product as claimed in and method comprising act of combining a thermostable strain selected from group with ATCC SD No. 6863 and with ATCC SD No. 6864; with component of the food product during or after preparation of the food product; wherein the food product is selected from group comprising beverage claim 1 , yogurt claim 1 , dairy product claim 1 , nectar claim 1 , fruit juice claim 1 , energy drink claim 1 , bakery food claim 1 , chocolate claim 1 , cereal and soup.4Lactobacillus plantarumLactobacillus acidophilus. The food product as claimed in and method comprising act of combining a thermostable strain selected from group with ATCC SD No. 6863 and with ATCC SD No. 6864: with component of the food product during or after preparation of the food product: wherein the thermostable microorganism is viable at temperature ranging from about 25° C. to 250° C.5LactobacillusLactobacillus plantarumLactobacillus acidophilus. A thermostable microorganism selected from group comprising with ATCC SD No. 6863 and with ATCC SD ...

Chewing gums and confections having inclusions of stabilized plant pieces

A method of treating pieces of plant material to make them microbiologically stable for inclusion in chewing gums and other confections is disclosed. More specifically, the plant material is exposed to gamma radiation in specific dosage ranges to stabilize the ingredient and preserve flavor and appearance of the material. The present invention relates to chewing gums and confections having inclusions of pieces of plant material such as pieces of mint leaves or dried fruit, wherein the plant material is stabilized against microbial growth by treatment with gamma radiation.

FOOD PRODUCTS COMPRISING A CALCIUM SALT

Particles of a calcium salt having a median particle diameter of less than 100 μm have been found to enhance the taste of food products, including confectionery products. Sensory testing within tasting panels is described in relation to chocolate products. 1. A food product comprising particles of a calcium salt having a median particle diameter of less than 100 μm.2. A food product according to comprising particles of a calcium salt having a median particle diameter of less than 30 μm.3. A food product according to comprising a confectionery pro duct.4. A food product according to comprising a confectionery product selected from:(i) sugar-based and confectionery and sugar-free confectionery; including chocolate products, toffee products, fudge products, marshmallow products, nougat products, and other sweets, gums and candy products; and/or(ii) flour confectionery cakes; including cakes, biscuits, cookies and sweet pastries.5. A food product according to comprising chocolate.6. A food product according to wherein the calcium salt comprises calcium lactate.7. A food product according to which comprises from 1 g to 8 g of calcium salt per kg of food product.8. A method of preparing a chocolate claim 1 , the method comprising the steps of:providing a chocolate mixture comprising a fat, a sweetener, particles of a calcium salt, optionally a cocoa-derived product and optionally a milk product; andtempering the chocolate mixture provided in step (i).9. A method according to comprising the steps of:(a) mixing a calcium salt with a composition comprising a fat;(b) mixing a composition comprising a fat with a sweetener, optionally a cocoa-derived product, and optionally a milk product to form a chocolate mixture; and(c) tempering the chocolate mixture.10. A method according to wherein the calcium salt has a median particle diameter of less than 100 μm.11. A method according to wherein the calcium salt comprises calcium lactate.12. A method of preparing a chocolate product ...

DERIVATIVES OF 2,2,6-TRIMETHYLCYCLOHEXANE-CARBOXYLATE

The present disclosure provides compounds that are derivatives of 2,2,6-trimethylcyclohexanecarboxylate. The disclosed compounds have useful flavor and fragrance characteristics. The present disclosure also provides flavor and fragrance compositions. 7. The flavor composition of claim 6 , wherein the compound of Formula (I) is (1R claim 6 ,6S)-allyl 2 claim 6 ,2 claim 6 ,6-trimethylcyclohexanecarboxylate.8. The flavor composition of or claim 6 , wherein the flavor composition is incorporated into a product selected from the group consisting of foods claim 6 , beverages claim 6 , confectionaries claim 6 , oral care products claim 6 , pharmaceuticals claim 6 , and gelatinous materials.9. The flavor composition of claim 8 , wherein the product is a beverage selected from the group consisting of alcoholic beverages claim 8 , soft drinks claim 8 , juices claim 8 , teas claim 8 , and flavored waters.10. The flavor composition of claim 8 , wherein the product is a confectionary selected from the group consisting of candies and gums.11. The flavor composition of claim 8 , wherein the product is an oral care product selected from the group consisting of toothpastes and mouthwashes.13. The fragrance composition of claim 12 , wherein the compound of Formula (1) is (1R claim 12 ,6S)-allyl 2 claim 12 ,2 claim 12 ,6-trimethylcyclohexanecarboxylate.14. The fragrance composition of or claim 12 , wherein the flavor composition is incorporated into a product selected from the group consisting of perfumes claim 12 , colognes claim 12 , air fresheners claim 12 , candles claim 12 , personal care products claim 12 , cosmetics claim 12 , detergents claim 12 , fabric care products claim 12 , and household cleaning agents.15. The fragrance composition of claim 14 , wherein the product is a personal care product selected from the group consisting of soaps claim 14 , deodorants claim 14 , shampoos claim 14 , conditioners claim 14 , shower gels claim 14 , and shaving lotions.16. The fragrance ...

Edible Oral Compositions Comprising Hops

Edible oral compositions including hops and calcium. Edible oral compositions including hops and tin. Edible oral compositions that are free of fluoride. Edible oral compositions which are gummy compositions, chewable compositions, pan-chew composition, tablet compositions, dissolving tablet compositions, dissolving films, leave-on compositions, lollipop compositions, lozenge compositions, nonwoven fiber compositions, soluble foam compositions, liquid compositions, paste compositions, chewing gum composition, or combinations thereof. 1. An edible oral composition comprising:(a) hops; and(b) calcium.2Humulus lupulus. The edible oral composition of claim 1 , wherein the hops comprises hops extract claim 1 , extract claim 1 , synthetically derived hops compounds claim 1 , salts thereof claim 1 , prodrugs thereof claim 1 , or combinations thereof.3. The edible oral composition of claim 1 , wherein the hops comprises hops alpha acid claim 1 , hops iso-alpha acid claim 1 , hops beta acid claim 1 , hops oil claim 1 , hops flavonoids claim 1 , or combinations thereof.4. The edible oral composition of claim 3 , wherein the hops beta acid comprises lupulone claim 3 , adlupulone claim 3 , colupulone claim 3 , or combinations thereof.5. The edible oral composition of claim 2 , wherein the hops comprises at least about 35% claim 2 , by weight of the hops claim 2 , of hops beta acid.6. The edible oral composition of claim 5 , wherein the hops comprises less than about 1% claim 5 , by weight of the hops claim 5 , of hops alpha acid.7. The edible oral composition of claim 1 , wherein the calcium comprises calcium salt claim 1 , calcium abrasive claim 1 , or combinations thereof.8. The edible oral composition of claim 7 , wherein the calcium abrasive comprises calcium carbonate claim 7 , calcium pyrophosphate claim 7 , or combinations thereof.9. The edible oral composition of claim 7 , wherein the calcium salt comprises calcium chloride claim 7 , calcium citrate claim 7 , or ...

Beverage and food

Provided are a beverage, food, and a food flavor composition which are characterized by containing 3,7-dimethyl-2-methylene-6-octen-1-ol or by having 3,7-dimethyl-2-methylene-6-octen-1-ol added thereto.

CONFECTIONS FOR SKIN PROTECTION: COMPOSITIONS, METHODS FOR MAKING, AND APPLICATIONS THEREOF

A confection may include one or more skin protective ingredients, a thickening agent, and a sweetening agent. The one or more skin protective ingredients may include extract, astaxanthin, , lycopene, lutein, and/or zeaxanthin. In some embodiments, the confection may be formulated as a gummy, chewable, or candy, and may be taken orally on a regular basis (e.g., daily) to treat and/or prevent one or more skin conditions. 2Polypodium leucotomos. The confection of claim 1 , wherein the one or more skin protective ingredients comprises between about 60 mg and about 720 mg of extract.3. The confection of claim 1 , wherein the one or more skin protective ingredients comprises between about 1 mg and about 16 mg of astaxanthin.4Pinus pinaster.. The confection of claim 1 , wherein the one or more skin protective ingredients comprises between about 10 mg and about 250 mg of extract from5. The confection of claim 1 , wherein the one or more skin protective ingredients comprises between about 10 mg and about 50 mg of lycopene.6. The confection of claim 1 , wherein the one or more skin protective ingredients comprises between about 5 mg and about 30 mg lutein.7. The confection of claim 1 , wherein the one or more skin protective ingredients comprises between about 0.5 mg and about 10 mg zeaxanthin.8. The confection of claim 1 , wherein the thickening agent comprises pectin claim 1 , gelatin claim 1 , sugar claim 1 , alginates claim 1 , agar claim 1 , gum Arabic claim 1 , alginic acid claim 1 , sodium alginate claim 1 , potassium alginate claim 1 , calcium alginate claim 1 , gellan gum claim 1 , guar gum claim 1 , carrageenan claim 1 , locust bean gum claim 1 , glucomannan claim 1 , konjac claim 1 , sodium carboxymethylcellulose claim 1 , tapioca claim 1 , tapioca syrup claim 1 , tara gum claim 1 , tamarind gum claim 1 , starch claim 1 , xanthan gum claim 1 , maltodextrin claim 1 , or a combination thereof.9. The confection of claim 1 , wherein the sweetening agent comprises cane ...

HEAT RESISTANT CONFECTIONS

The present invention provides a heat resistant fat based confection wherein at least a portion of a natural and/or artificial sweetener or milk or cocoa solids component thereof has an average particle size of greater than 50 microns. Premixes are also provided including the unmilled sweetener or milk or cocoa solid and a polyol are also provided, and in those embodiments wherein the premixes are used to prepare the fat based confection, heat resistance of the same may be further enhanced. Methods of making the fat based confection, with or without using the premix, are also provided. 1. A fat based confection comprising particulate solids and a polyol , wherein the particulate solids comprises natural and/or artificial sweetener or milk or cocoa solids that have an average particle size of greater than 50 microns and up to 2000 microns.2. The fat based confection of claim 1 , wherein the particulate solids comprise a monosaccharide.3. The fat based confection of claim 2 , wherein the monosaccharide comprises dextrose claim 2 , fructose claim 2 , galactose claim 2 , polysaccharides of these claim 2 , hydrates of these claim 2 , or combinations of any of these.4. The fat based confection of claim 3 , wherein the monosaccharide comprises claim 3 , dextrose monohydrate.5. (canceled)6. (canceled)7. The fat based confection of claim 4 , wherein the polyol comprises glycerin claim 4 , sorbitol claim 4 , maltitol claim 4 , mannitol claim 4 , xylitol claim 4 , lactitol claim 4 , isomalt claim 4 , erythritol claim 4 , or combinations of these.8. The fat based confection of claim 7 , wherein the polyol comprises glycerin.9. (canceled)10. The fat based confection of claim 1 , having a taste profile that is not statistically different from a conventional chocolate confection comprising the same sweetener or solids component claim 1 , milled to have an average particle size of less than 50 microns.12. (canceled)13. (canceled)14. (canceled)15. (canceled)16. (canceled)17. ( ...